Italian Wedding Soup with Venison Meatballs
Recipe by Soup Loving Nicole from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
8
8 servings
- •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
- •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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 332
- Carbohydrate: 32g
- Fat: 14g
- Fiber: 2g
- Protein: 20g
- Sugar: 4g
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