Heartwarming Venison Italian Wedding Soup to Comfort You

This Venison Italian Wedding Soup is a comforting and nourishing meal that combines lean venison meatballs, vibrant vegetables, and tiny pasta in a savory broth.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 lb Ground Venison Substitutes like ground turkey or beef can also work well.
1 large Egg Binds the meatball mixture.
0.5 cup Milk Opt for non-dairy milk for a lactose-free version.
0.5 cup Breadcrumbs Gluten-free breadcrumbs can be used for a gluten-free dish.
2 tbsp Olive Oil Any vegetable oil can substitute.
1 medium Yellow Onion Consider onion powder if you don’t have fresh onions.
0.25 cup Fresh Parsley Dried parsley can replace fresh at a lower quantity.
2 cloves Garlic Garlic powder can be used if fresh isn’t available.
to taste Salt Essential seasoning.
to taste Black Pepper Essential seasoning.

For the Soup

2 tbsp Butter Substitute with olive oil for a dairy-free option.
2 medium Carrots Feel free to use other root vegetables like parsnips.
1 bulb Fennel Leeks can be a suitable alternative.
0.5 cup White Wine Broth works as a non-alcoholic substitute.
8 cups Pheasant Stock Chicken or vegetable stock can be substituted.
1 cup Acini de Pepe Pasta Consider orzo or pastina as alternatives.
4 cups Spinach Kale can be a heartier substitute.
1 tbsp Lemon Juice Vinegar can work if needed or simply omit.

Garnishes

to taste Parsley Can be omitted for simplicity.
to taste Fennel Fronds Optional but lovely to include.
to taste Parmesan Cheese Feel free to skip for a lighter version.
to taste Lemon Wedges Serve on the side for a zesty enhancement.

Equipment

Dutch oven
Sheet Pan
Parchment Paper

Method

Preparation

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a medium-sized bowl, whisk together one large egg, half a cup of milk, half a cup of breadcrumbs, and a couple of tablespoons of olive oil until well combined.
Carefully add one pound of ground venison, one finely chopped yellow onion, a quarter cup of fresh parsley, 2 cloves of minced garlic, and salt and pepper to taste into the breadcrumb mixture. Gently mix together until just combined.
Scoop out equal portions of the mixture, about 1 tablespoon each, and roll them into balls to yield approximately 48 meatballs. Place them on the lined sheet pan.
Bake the meatballs for 12-15 minutes, or until golden brown and have reached an internal temperature of at least 165°F (74°C).
In a large Dutch oven, melt 2 tablespoons of butter over low heat. Add one diced onion, two chopped carrots, one bulb of fennel, and two minced garlic cloves. Sauté the veggies for 7-8 minutes.
Pour in half a cup of white wine and let it simmer for 7-8 minutes, scraping any flavorful bits off the bottom of the pot.
Add 8 cups of pheasant stock and bring to a gentle simmer. Stir in 1 cup of dry acini de pepe pasta and cook for about 8 minutes.
Stir the baked meatballs into the soup and let them warm through for a couple of minutes. Add 4 cups of fresh spinach, stirring until it wilts.
Squeeze in the juice of one lemon and adjust seasoning with salt and pepper. Serve hot, garnished with parsley and Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 45mgCalcium: 10mgIron: 15mg

Notes

This Venison Italian Wedding Soup is a comforting dish that is adaptable to various preferences and dietary needs.

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