Italian Meatball Soup (Recipe)

Italian Meatball Soup (Recipe)


  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons cooking oil
  • 4 cups water
  • 2 ½ cups condensed beef broth
  • 6 ounces tomato paste
  • 2 medium potatoes, peeled and cubed (2 cups)
  • 2 medium carrots, sliced
  • 1 beaten egg
  • 3 tablespoons fresh parsley, chopped
  • ¾ teaspoon salt
  • ½ teaspoon leaf oregano
  • 1/8 teaspoon pepper
  • 1 pound ground venison
  • ¼ cup rice

Cook onion and garlic in oil until onion is tender but not brown. Stir in water, broth and tomato paste. Bring to a boil. Add Potatoes and carrots and simmer for 5 minutes. In a mixing bowl, combine egg, parsley, salt, oregano, and pepper. Add ground venison, and rice and mix well. Form mixture into small balls. Add a few meatballs at a time to boiling soup. Reduce hear and simmer about 45 minutes or until meatballs and vegetables are done. Serves 6.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit //

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