Go Back
–+ servings
italian-wedding-soup-with-venison-meatballs-recipe

Italian Wedding Soup with Venison Meatballs

A hearty and flavorful soup featuring venison meatballs, perfect for a cozy meal.
Print Recipe Pin This
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Meatballs

  • 1 lb ground venison
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg beaten
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Soup

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery sliced
  • 8 cups chicken broth
  • 1 cup small pasta like acini di pepe
  • 3 cups baby spinach
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground venison, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and black pepper. Mix well.
  3. Form the mixture into small meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes or until cooked through.
  4. While the meatballs are baking, heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and sliced celery. Cook until vegetables are tender.
  5. Add chicken broth to the pot and bring to a boil. Add the small pasta and cook according to package instructions until al dente.
  6. Reduce heat to a simmer and add the baked meatballs to the soup. Stir in baby spinach and cook until wilted. Season with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 600mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3mg

Keywords

Comfort Food, Soup, Venison
Tried this recipe?Let us know how it was!