Italian Wedding Soup with Venison Meatballs
Description
Vegetables, pasta, and venison-sausage meatballs are a delicious combination in this Italian wedding soup that makes a filling main dish.
Ingredients
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1/2 pound ground venison
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1/2 pound bulk Italian sausage
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1/2 cup bread crumbs
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1/2 cup finely shredded Parmesan cheese
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2 tablespoons chopped fresh parsley
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1 large egg
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1 tablespoon olive oil
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1 tablespoon olive oil
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2 ribs celery, sliced
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1 large carrot, chopped
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1 medium onion, chopped
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1 tablespoon minced garlic
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2 (32 ounce) cartons chicken broth
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1 cup acini di pepe pasta
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2 teaspoons chopped fresh oregano leaves
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1/2 (6 ounce) package fresh baby spinach
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1 tablespoon lemon juice
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1 pinch salt and ground black pepper to taste
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1/4 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.