Italian Wedding Soup with Venison Meatballs recipe
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Ingredients
- 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 salt and ground black pepper to taste ¼ cup finely shredded Parmesan cheese
Nutrition Info
- 332.4 caloriescarbohydrate: 31.7 gcholesterol: 67.9 mgfat: 13.6 gfiber: 2 gprotein: 19.5 gsaturatedFat: 4.2 gservingSize: -sodium: 1537.6 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Italian Wedding Soup with Venison Meatballs
Directions
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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.