FROSTY FEEDS
Take your ice-fishing lunch break up a notch or two with these four fish and game feasts
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ELK MEATBALL PASTA E FAGIOLI
Serves 6
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MEATBALLS
- 1 pound ground elk
- 1 whole egg
- ¼ tsp dried thyme leaves
- 1 tsp chopped garlic
- Kosher salt and pepper, to taste
- ½ cup breadcrumbs
SOUP
- ¼ cup canola oil
- 2 carrots, diced
- 1 onion, diced
- 1 parsnip, diced
- 3 cloves garlic, chopped
- 2 tbsp tomato paste
- 796 ml can whole diced tomatoes
- 750 ml chicken stock
- 398 ml can cannellini beans, rinsed
- 1 cup chopped kale
- ½ cup cooked macaroni pasta
- Kosher salt and pepper, to taste
- 2 tbsp chopped basil
- Grated Parmesan
- Preheat oven to 350°F. Combine meatball ingredients in a mixing bowl, then roll into balls (makes approximately 20). Place meatballs on a sheet pan and bake for 15 minutes or until well done, then set aside.
- In a large pot over medium-high heat, add oil and cook carrots, onion, parsnip and garlic until tender.
- Reduce heat to medium, add tomato paste and lightly caramelize, then add canned tomatoes, stock, beans, kale and cooked meatballs. Cover and reduce heat for 15 minutes.
- Add cooked pasta, salt, pepper and basil, then bring back to a boil. Ladle into soup bowls and sprinkle with Parmesan cheese.