Susan’s “Wild” Italian Wedding Soup Recipe!

"Wild" Italian Wedding Soup (with 100% organic Moose meatballs)!

* Just in time for Valentines day comes Susan’s “Wild” (in this case moose) Italian Wedding Soup recipe! A perfect treat for those chilly winter days when soup is on the menu! Thanks (again) Susan!!!

Ingredients:

1. 2 lbs ground venison
2. 1 tsp sea salt
3. ½ tsp pepper – freshly ground
4. 1 tsp dried oregano
5. 1 whole egg
6. Olive oil
7. 300 grams pastina (I used #21 pepe bucato but any small ball shaped pasta will do)
8. 11 oz fresh chopped spinach – I like organic baby spinach
9. Chicken broth (either 2 bouillon cubes and water or liquid broth equaling 4 C of liquid – as always MSG free and organic is the best)
10. 4 C water, add more while cooking if broth becomes too thick
11. 2 beaten eggs
12. Parmesan – grated

Directions:

Mix together first 5 ingredients and form into small meat balls.

In a deep saucepan heat enough olive oil to cover bottom of pan.  Brown meat balls in saucepan – frying pan can also be used, it just makes for more clean up.

When meat balls are browned add all ingredients except the 2 beaten eggs.

Let everything simmer over medium to low heat until meat balls are cooked through.

Turn heat so soup is at a low boil when uncovered.

Stir in the beaten eggs.

Boil gently for another 5 – 10 minutes.

Add more salt and pepper to taste.

Dish into soup bowls and top with Parmesan Cheese.

That’s it, you’re done! ……. Enjoy!

……. Susan

*… if you like this recipe, or simply have a comment about it,  please leave a reply below and let Susan know!

*… for more of Susan’s delicious recipes check out the flyguys recipe page!

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