Italian Wedding Soup (Venison Meatballs)

Meatballs (Wild Game)

• 1 lb ground venison (or elk / wild game blend)

• ½ lb ground pork or bacon ends or bore (adds fat)

• 1 egg

• ½ cup Italian breadcrumbs

• ¼ cup grated Parmesan

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp Italian seasoning

• ¼ cup milk

Soup

• 2 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced thin

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 8 cups chicken or game stock

• 1 cup acini di pepe or small pasta

• 4–6 cups escarole or spinach

• Salt & pepper to taste

• Grated Parmesan, for serving

Meatballs

1. Mix all meatball ingredients gently.

2. Roll into small, bite-size meatballs.

3. Brown lightly in a skillet with a bit of oil (they’ll finish cooking in the soup).
   Optional: Bake at 400°F for 12 minutes instead.

Soup

1. Heat olive oil in a large pot.

2. Add onion, carrots, and celery; cook 4–5 minutes.

3. Add garlic and cook 30 seconds.

4. Pour in stock and bring to a gentle boil.

5. Add pasta and cook until almost tender.

6. Add meatballs and simmer 8–10 minutes.

7. Stir in escarole or spinach until wilted.

Finish

• Season to taste with salt and pepper.

• Serve hot with Parmesan and crusty bread.

Tips

• Small meatballs are key — wedding soup is all about balance.

• Pork fat keeps wild game meatballs tender.

• Leftovers are even better the next day.