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–+ servings
a bowl of fresh Italian soup with parsley and parmesan next to an olive wood cutting board.

Italian Wedding Soup with Venison Meatballs

Meg
Italian Wedding Soup is a traditional Italian soup made with Parmesan infused meatballs and heaps of fresh vegetables all simmered in a bold, rich, aromatic, comforting broth. Our freezer is currently full of elk meat, so today I am making Italian Wedding Soup with Venison Meatballs!
This soup can be made both keto and gluten-free with a few simple swaps! I've also included tips for storing leftover soup as well as how to make it an Instant Pot®.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 12 servings
Calories 337 kcal

Equipment

  • large stock pot
  • or see notes for Instant Pot instruction

Ingredients
  

Italian Wedding Soup

  • 2 tablespoons olive oil
  • 1 large onion minced
  • 2 celery stalks minced
  • 2 carrots peeled and minced
  • 1 russet potato peeled and diced
  • 1 zucchini diced
  • 1 tablespoon fresh garlic chopped
  • 10 cups chicken stock
  • 1 diced tomato small can
  • 1 pound chicken breast diced or shredded
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • ⅓ cup fresh parsley finely chopped

Italian Wedding Soup Venison Meatballs

  • 1 pound ground venison
  • 1 cup parmesan cheese grated
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs
  • 2 cups bread crumbs or substitute rolled oats

Instructions
 

How to make Italian wedding soup

  • In a large pot, heat the olive oil over medium heat. Sauté the onion, celery, carrot, potato, zucchini, and garlic until the onion softens and becomes translucent.
  • Add the chicken broth, tomatoes, chicken breast, and Italian seasonings. Bring it to a boil and cook for fifteen minutes until the potatoes are fully cooked.
  • Lower the heat to medium/low and continue to simmer. Drop in the uncooked meatballs and simmer for 10 minutes.
  • Add the chopped parsley . Remove from heat and season with salt and pepper to taste.

How to make Italian wedding soup venison meatballs

  • Mix all ingredients well. Shape into very small meatballs, about ½ tablespoon. Place the meatballs on a cookie sheet until ready to use.
  • These meatballs are also excellent browned and served with spaghetti or in minestrone soup.
  • Enjoy this soup fresh or refrigerate for up to 3-5 days. For longer storage, see freezing instructions below.

Notes

How to freeze Italian Wedding Soup With Venison Meatballs:

  1. Cool: Allow soup to cool completely before freezing.
  2. Package:  Transfer soup to a freezer safe container or mason jar. 
  3. Freeze. Freeze for up to 3 months.
  4. Defrost/Reheat. Place in refrigerator the night before to begin the thawing process. Microwave or heat leftover soup in a saucepan on the stovetop.

How to make Italian wedding soup in an Instant Pot®

  1. Turn on the Instant Pot and select sauté function. Pour in olive oil and heat. Sautéed the onion, celery, carrot, potato, zucchini, and garlic until the onion softens.
  2. Add the chicken broth, chicken breast, and Italian seasonings. Drop in the uncooked meatballs.
  3. Close and lock the lid. Close the valve and select the soup function on the Instant Pot®. Choose the soup function and allow the cycle to complete.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add freshly chopped parsley and stir. 

Nutrition

Calories: 337kcalCarbohydrates: 26gProtein: 29gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 93mgSodium: 839mgPotassium: 709mgFiber: 2gSugar: 6gVitamin A: 2001IUVitamin C: 9mgCalcium: 166mgIron: 3mg
Tried this recipe?Let us know how it was!