Venison Meatball Italian Wedding Soup

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:
• 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

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 small, 1-inch meatballs—aim for about fifty of them.

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, until they’re nicely browned on all sides. Once done, transfer them to a plate lined with paper towels to drain.

Step 3

In a big soup pot, warm a bit of oil over medium heat. Toss in the celery, carrot, and onion, and cook until they soften, which should take around 5 minutes. Add the garlic and cook for another minute until it smells amazing.

Step 4

Pour in the broth and bring it to a boil. Stir in the pasta, oregano, and the browned meatballs. Lower the heat, cover the pot, and let everything simmer gently for about 10 minutes.

Step 5

Turn off the heat and let the soup sit for a few minutes. Then, stir in the spinach and a squeeze of fresh lemon juice. Serve it up in bowls, season with salt and pepper to taste, and sprinkle some extra Parmesan on top.