Main Course
Hearty Italian Wedding Soup with Venison
This comforting soup brings together savory venison meatballs and tender greens in a flavorful broth that warms you from the inside out. Perfect for cozy nights when you want something hearty and homemade.
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1 hr 5 min
Total Time
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4
Servings
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Hard
Difficulty
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Ingredients
4
servings
Instructions
1
Step 1
In a large bowl, mix together the venison, sausage, bread crumbs, half a cup of Parmesan, parsley, and the egg until everything is well combined. Roll the mixture into about fifty small meatballs, roughly an inch each.
2
Step 2
Heat some oil in a big skillet over medium-high heat. Add the meatballs and cook them for about 4 minutes, turning halfway through so they brown evenly all around. Once they’re nicely browned, move them to a plate lined with paper towels to drain.
3
Step 3
Next, heat a bit more oil in a large soup pot. Toss in the celery, carrot, and onion, and cook until they soften, about 5 minutes. Add the garlic and cook for another minute until it smells amazing. Pour in the broth and bring it to a boil.
4
Step 4
Once boiling, stir in the pasta, oregano, and the browned meatballs. Lower the heat, cover the pot, and let everything simmer gently for 10 minutes. After that, turn off the heat and let the soup sit for 5 minutes to let the flavors meld.
5
Step 5
Finally, stir in the spinach and a squeeze of lemon juice. Serve the soup in bowls, season with salt and pepper to taste, and sprinkle some extra Parmesan on top. Enjoy!
Why You’ll Love This Recipe
This soup combines rich, savory flavors with wholesome ingredients for a comforting meal. The venison adds a unique, lean protein that pairs beautifully with tender greens and tender meatballs. It’s perfect for warming up on chilly days or serving at family gatherings.
Serving Suggestions
Serve this soup with crusty bread or garlic bread to soak up the flavorful broth. A simple side salad with lemon vinaigrette complements the richness nicely. For an extra touch, sprinkle grated Parmesan cheese on top just before serving.
Storage Tips
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge and reheat gently on the stove.
