Venison Meatball Italian Wedding Soup

This hearty soup combines tender venison meatballs with fresh greens and a flavorful broth, perfect for cozy nights. It's an easy, comforting meal that brings a delicious twist to a classic Italian favorite.

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TIME1 hr 5 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Meatballs: 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 Soup: 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

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a large bowl, mix together the venison, sausage, bread crumbs, half a cup of Parmesan, parsley, and the egg until everything is well combined. Roll the mixture into small, 1-inch meatballs—aim for about fifty of them.

02

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, until they’re nicely browned on all sides. Once done, transfer them to a plate lined with paper towels to drain.

03

Step 3

In a big soup pot, warm a bit of oil over medium heat. Toss in the celery, carrot, and onion, and cook until they soften, which should take around 5 minutes. Add the garlic and cook for another minute until it smells amazing.

04

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 gently for about 10 minutes.

05

Step 5

Turn off the heat and let the soup sit for a few minutes. Then, stir in the spinach and a squeeze of fresh lemon juice. Serve it up in bowls, season with salt and pepper to taste, and sprinkle some extra Parmesan on top.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the meatballs gently to keep them tender.
- Use fresh herbs for the best flavor in the broth.
- Add the greens at the end to keep them bright and slightly crisp.

Why you’ll love it

This soup combines rich, lean venison meatballs with tender greens and a flavorful broth. It’s a comforting dish that feels special but is easy to make. Perfect for cold days or when you want something hearty and healthy.

Serving ideas

Serve this soup with crusty bread or garlic toast for dipping. A light green salad on the side can balance the meal nicely. Sprinkle some grated Parmesan on top for extra richness.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the meatballs. This soup also freezes well—thaw overnight in the fridge before reheating.