Venison Soup
Small venison meatballs star in this easy-to-make soup. The meatballs can be made in advance and frozen for up to six months.
INGREDIENTS | SERVES 6
1 pound ground venison
1 egg
½ cup bread crumbs
1 tablespoon minced parsley
1 teaspoon Worcestershire sauce
Salt and pepper to taste
6 cups venison or beef broth
1 (16-ounce) can diced tomatoes
1 teaspoon mixed Italian herb seasoning
1 teaspoon Tabasco
2 green onions, sliced
1 rib celery, sliced
1 carrot, sliced
1 cup green peas
1 cup chopped mushrooms
⅔ cup dried orzo pasta
In a large bowl, combine ground venison, egg, bread crumbs, parsley, and Worcestershire sauce. Add salt and pepper; mix until well blended. Roll into 18–24 small, tightly packed meatballs. Place meatballs on low-sided baking sheet lined with nonstick foil; bake at 350°F until browned, about 20 minutes.
In a large soup pot, combine broth, tomatoes, herb seasoning, Tabasco, green onions, celery, carrot, peas, and mushrooms. Bring mixture to a boil over high heat; cook 5 minutes. Reduce heat to medium; simmer 30 minutes.
Over high heat, bring soup to a boil again; stir in orzo. Cook until orzo is tender, about 10 minutes.
Reduce heat to medium; add meatballs. Season with salt and pepper; simmer 5 minutes. Remove from heat and let stand briefly before serving.
