Italian Wedding Soup with Venison Meatballs
I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.
Gallery
Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Note:
We like the hot Italian sausage but feel free to use the sweet or mild variety.
Nutrition Facts
Per Serving:
332 calories; protein 19.5g; carbohydrates 31.7g; fat 13.6g; cholesterol 67.9mg; sodium 1537.6mg.
Full Nutrition