Italian Wedding Soup with Venison Meatballs

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I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.

Submitted by Soup Loving Nicole
Updated on April 22, 2020
3
Prep Time:
35 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

Meatballs:

  • ½ pound ground venison

  • ½ pound bulk Italian sausage

  • ½ cup bread crumbs

  • ½ cup finely shredded Parmesan cheese

  • 2 tablespoons chopped fresh parsley

  • 1 large egg

  • 1 tablespoon olive oil

Soup:

  • 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

  • ½ (6 ounce) package fresh baby spinach

  • 1 tablespoon lemon juice

  • 1 pinch salt and ground black pepper to taste

  • ¼ cup finely shredded Parmesan cheese

Directions

  1. Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.

  2. Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.

  3. Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.

  4. Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

Cook's Note:

We like the hot Italian sausage but feel free to use the sweet or mild variety.

Nutrition Facts (per serving)

332 Calories
14g Fat
32g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 332
% Daily Value *
Total Fat 14g 17%
Saturated Fat 4g 21%
Cholesterol 68mg 23%
Sodium 1538mg 67%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 20g 39%
Vitamin C 8mg 9%
Calcium 137mg 11%
Iron 3mg 18%
Potassium 342mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.