Wedding Soup with Venison Meatballs

Servings: 16 cups Prep Time: 25 minutes Cook Time: 30 minutes

Venison Italian Wedding Soup: tender venison meatballs floating in a light, savory broth, packed with fresh vegetables, tiny pasta, and tons of flavor. This venison soup recipe is a great way to enjoy the tail ends of soup season. It's comforting but light and fresh at the same time. Give this delicious soup a try today!

Ingredients: – ground venison – egg – milk – breadcrumbs – olive oil – yellow onion – fresh parsley – garlic – salt – black pepper – butter – carrots – fennel – white wine – pheasant stock – acini de pepe pasta – spinach – fresh lemon juice – fennel fronds, optional – parmesan, optional

Step 1: Make venison meatballs. See full instructions at the link below.

Step 2: Heat a Dutch oven over low heat. Add butter to the pot and let it melt. Add diced onion, sliced carrots, sliced fennel, and minced garlic. Season with salt and black pepper. Stir to combine and cook for 7-8 minutes, or until softened.

Step 3: Add wine to the pot and bring it to a simmer. Simmer for 7-8 minutes or until the wine is reduced by half.

Step 4: Add the pheasant stock to the pot and bring it to a simmer over medium-high heat.

Step 5: Add the dry pasta to the broth. Simmer for 8 minutes, or 1-2 minutes less than the package instructions state for al dente pasta.

Step 6: Add the meatballs to the broth and simmer for 2-3 minutes, or until heated through.

Step 7: Add spinach to the pot and gently stir to combine. Cook for 1-2 minutes or until the spinach is slightly wilted.

Step 8: Remove the pot from the heat and stir in lemon juice. Taste and season with salt and pepper, if needed.

Top with freshly grated parmesan cheese, chopped parsley, fennel fronds, and a squeeze of lemon juice. Enjoy!

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