This Italian Wedding Soup with Venison Meatballs is a hearty and flavorful dish that combines the traditional Italian flavors with a unique twist of venison meatballs. The soup is loaded with nutritious vegetables, tender venison meatballs, and savory broth. It's the perfect comforting meal for cold winter evenings. This recipe is easy to make and will surely impress your family and friends. Get ready to enjoy a bowl of warm and satisfying Italian goodness!
Ingredients
- For the venison meatballs:
- 1 pound ground venison
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- For the soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups water
- 1 cup small pasta (such as orzo or ditalini)
- 2 cups packed baby spinach
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Directions
- In a large bowl, combine the ground venison, breadcrumbs, grated Parmesan cheese, chopped parsley, lightly beaten egg, minced garlic, dried oregano, dried thyme, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
- Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a plate and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the chicken broth and water to the pot. Bring the mixture to a boil.
- Once the broth is boiling, add the pasta and meatballs to the pot. Cook for 8-10 minutes, or until the pasta is al dente and the meatballs are cooked through.
- Stir in the baby spinach and cook for an additional 2 minutes, until wilted. Season with salt and black pepper, to taste.
- Serve the Italian Wedding Soup hot, garnished with grated Parmesan cheese.
- Enjoy!
