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Italian Wedding Soup with Venison Meatballs
Italian Wedding Soup with Venison Meatballs
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Savor a hearty Italian wedding soup with flavorful venison-sausage meatballs, vegetables, and pasta for a satisfying meal.
Ingredients:
  • 0.5 pound ground venison
  • 0.5 pound bulk Italian sausage
  • 0.5 cup bread crumbs
  • 0.5 cup finely shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 2 ribs celery, sliced
  • 1 large carrot, chopped
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 2 (32 ounce) cartons chicken broth
  • 1 cup acini di pepe pasta
  • 2 teaspoons chopped fresh oregano leaves
  • 0.5 (6 ounce) package fresh baby spinach
  • 1 tablespoon lemon juice
  • 1 pinch salt and ground black pepper to taste
  • 0.25 cup finely shredded Parmesan cheese
Instructions:
  • In a large bowl, blend venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg until evenly mixed. Shape mixture into fifty 1-inch meatballs.
  • In a large skillet over medium-high heat, heat oil until shimmering. Cook the meatballs for 4 minutes, flipping halfway through, until golden brown all over. Use tongs to transfer them to a paper towel-lined plate.
  • In a large soup pot, heat oil. Sauté celery, carrot, and onion until soft, for about 5 minutes. Add garlic and cook until fragrant, for about 1 minute. Pour in broth and bring to a boil. Mix in pasta, oregano, and meatballs. Reduce heat, cover, and simmer for 10 minutes.
  • Allow the soup to rest for 5 minutes off the heat. Gently mix in spinach and lemon juice. Serve in bowls, season with salt and pepper, and top with Parmesan cheese for a finishing touch.

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