Italian Wedding Soup Made with Venison Meatballs

Ingredients 0/19

Step 1

In a big bowl, mix together the venison, sausage, bread crumbs, half a cup of Parmesan, parsley, and egg until everything is well combined. Then, roll the mixture into about fifty small meatballs, around an inch each.

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 so they brown nicely on all sides. Once they're done, transfer them to a plate lined with paper towels to drain.

Step 3

Heat a bit more oil in a large soup pot. Toss in the celery, carrot, and onion, and cook until they’re soft, which should take around 5 minutes. Add the garlic and cook for another minute until you can really smell it.

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 for about 10 minutes.

Step 5

Turn off the heat and let the soup rest for 5 minutes. Then, stir in the spinach and a squeeze of lemon juice. Taste and season with salt and pepper as needed. Serve it up with an extra sprinkle of Parmesan on top.