THE RECIPE JOURNAL · Main Course
Venison Meatballs in Italian Wedding Soup
These savory meatballs made from tender venison bring a rich, hearty flavor to a classic Italian wedding soup. It’s the perfect cozy meal to warm you up on chilly days.
FROM THE KITCHEN • Venison Meatballs in Italian Wedding Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Velvety Fruit Dessert
Something delicious to watch next.
01
Step 1
In a big bowl, mix together the venison, sausage, bread crumbs, half a cup of Parmesan, parsley, and an egg until everything is well combined. Roll the mixture into about fifty small meatballs, roughly an inch each.
02
Step 2
Heat some oil in a large skillet over medium-high heat. Add the meatballs and cook them for around 4 minutes, turning halfway through so they brown evenly on all sides. Once they’re nicely browned, transfer them to a plate lined with paper towels to drain.
03
Step 3
Now, heat a bit more oil in a large pot for the soup. Toss in the celery, carrot, and onion, and cook until they soften, about 5 minutes. Add the garlic and cook for another minute until it smells amazing. Pour in the broth and bring it to a boil.
04
Step 4
Add the pasta, oregano, and browned meatballs to the pot. Lower the heat, cover, and let everything simmer for about 10 minutes.
05
Step 5
Turn off the heat and let the soup sit for 5 minutes to let the flavors meld. Stir in the spinach and a squeeze of lemon juice. Serve it up in bowls, season with salt and pepper to taste, and sprinkle with some extra Parmesan on top.
Why you’ll love it
This dish combines rich, flavorful meatballs with a comforting broth full of fresh greens and tender pasta. It’s a hearty meal that feels both nourishing and satisfying, perfect for cooler days or when you want something warm and cozy.
How to serve
Serve with a sprinkle of freshly grated Parmesan and a side of crusty bread for dipping. A simple green salad with a light vinaigrette also pairs well to balance the richness of the meatballs and broth.
Storage & leftovers
Let the soup cool completely before storing in an airtight container. It keeps well in the fridge for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stove to prevent the meatballs from drying out.
