Italian Wedding Soup with Venison Meatballs
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
- 1 pinch salt and ground black pepper to taste
- ¼ cup finely shredded Parmesan cheese
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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.
Source
Original recipe: View Original