Italian Wedding Soup Featuring Venison Meatballs

Ingredients

• 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

Step 1

In a big bowl, mix together the venison, sausage, bread crumbs, half a cup of Parmesan, parsley, and an egg until everything is well combined. Roll the mixture into about fifty small meatballs, roughly an inch each.

Step 2

Heat some oil in a large skillet over medium-high heat. Add the meatballs and cook them for about 4 minutes, turning halfway through so they get nicely browned all over. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

Step 3

In a large soup pot, warm a bit of oil and sauté the celery, carrot, and onion until they’re soft and fragrant, around 5 minutes. Toss in the garlic and cook for another minute.

Step 4

Pour in the broth and bring it to a boil. Add the pasta, oregano, and those browned meatballs. Lower the heat, cover the pot, and let everything simmer for about 10 minutes until the pasta is tender and the flavors meld.

Step 5

Turn off the heat and let the soup rest for 5 minutes. Then stir in fresh spinach and a splash of lemon juice. Serve it up in bowls, season with salt and pepper to taste, and sprinkle a little extra Parmesan on top if you like.