Wild Italian Wedding Soup Recipe

* Just in time for Valentines day, introducing Susan’s “Wild” (in this case moose but deer or elk would work well too 😉 ) Italian Wedding Soup recipe! A perfect treat for those chilly winter days when soup is on the menu! Thanks (again) Susan!!! 😀

Wild Italian Wedding Soup | Ingredients:

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2 lbs ground venison
1 tsp sea salt
½ tsp pepper – freshly ground
1 tsp dried oregano
1 whole egg
Olive oil
300 grams pastina (I used #21 pepe bucato but any small ball shaped pasta will do)
11 oz fresh chopped spinach – I like organic baby spinach
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)
4 C water, add more while cooking if broth becomes too thick
2 beaten eggs
Parmesan – grated

Wild Italian Wedding Soup | Directions:

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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

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

*** got a fish or wild game recipe that you would like to share on flyguys.net? Just email us the details and we’ll post it up for you!