Recipe: Venison Italian Wedding Soup

There’s something about the end of a lengthy hunt that makes a hot bowl of soup taste like the best meal on earth. Italian Wedding Soup has always been a comfort classic, but swapping in ground venison adds a wild twist that makes it right at home in deer camp. The rich, lean flavor of venison lends depth to the meatballs, while hearty broth, tender pasta, and fresh spinach bring a balance of flavors. It’s the kind of recipe that warms you from the inside out, whether you’re celebrating a filled tag or just looking to share a meal with family on a cold night.

Venison Meatballs Ingredients

• 1 ½ lbs. ground venison
• 1 egg
• 1½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 1½ tsp fennel seeds (lightly toasted and crushed)
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked, depending on preference)
• ½ tsp red pepper flakes (adjust to taste for spiciness)
• 1 tsp dried oregano
• ½ tsp dried thyme or basil
• ½ tsp onion powder
• 2 Tbsp milk (helps bind mixture)
• 2 Tbsp olive oil

Meatball Directions

1. In a mixing bowl, combine venison meatball ingredients and mix gently until just combined. Roll into small, bite-sized balls.
2. Heat a skillet over medium-high heat and add olive oil. Add the meatballs and brown them on all sides, taking about five minutes in total. Set aside to add to the soup later to finish cooking.

Soup Base Ingredients

• 2 Tbsp olive oil
• 1 large yellow onion, diced
• 6–8 garlic cloves, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• ½ cup dry white wine
• 3 cups chicken broth
• 3 cups beef broth
• 2 bay leaves
• 1 cup orzo (or other small pasta)
• 3 cups fresh spinach, chopped
• Salt and black pepper, to taste

Soup Directions

1. In a large pot, sauté onion, garlic, carrot, and celery in olive oil until they are soft. Deglaze the pot with white wine, scraping up any browned bits.
2. Pour in chicken and beef broth, add bay leaves, and bring to a gentle boil.
3. Stir in orzo and add the browned meatballs into the simmering broth and simmer for 8–10 minutes until the meatballs are fully cooked and the pasta is tender. Remove bay leaves, stir in spinach, and let it wilt.
4. Taste, season with salt and pepper, and ladle into bowls. Finish with extra parmesan and enjoy.