Name: Italian Wedding Soup with Venison Meatballs
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Ground venison - ½ pound; Bulk Italian sausage - ½ pound; Bread crumbs - ½ cup; Finely shredded Parmesan cheese - ½ cup; Chopped fresh parsley - 2 tablespoons; Egg - 1 large; Olive oil - 1 tablespoon; Olive oil - 1 tablespoon; Celery, sliced - 2 ribs; Carrot, chopped - 1 large; Onion, chopped - 1 medium; Minced garlic - 1 tablespoon; Chicken broth - 2 (32 ounce) cartons; Acini di pepe pasta - 1 cup; Chopped fresh oregano leaves - 2 teaspoons; Fresh baby spinach - ½ (6 ounce) package; Lemon juice - 1 tablespoon; Salt and ground black pepper to taste - 1 pinch; Finely shredded Parmesan cheese - ¼ cup

Ingredients for - Italian Wedding Soup with Venison Meatballs

1. Ground venison ½ pound

2. Bulk Italian sausage ½ pound

3. Bread crumbs ½ cup

4. Finely shredded Parmesan cheese ½ cup

5. Chopped fresh parsley 2 tablespoons

6. Egg 1 large

7. Olive oil 1 tablespoon

8. Olive oil 1 tablespoon

9. Celery, sliced 2 ribs

10. Carrot, chopped 1 large

11. Onion, chopped 1 medium

12. Minced garlic 1 tablespoon

13. Chicken broth 2 (32 ounce) cartons

14. Acini di pepe pasta 1 cup

15. Chopped fresh oregano leaves 2 teaspoons

16. Fresh baby spinach ½ (6 ounce) package

17. Lemon juice 1 tablespoon

18. Salt and ground black pepper to taste 1 pinch

19. Finely shredded Parmesan cheese ¼ cup

How to cook deliciously - Italian Wedding Soup with Venison Meatballs

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.