Italian Wedding Soup with Elk Meatballs

Soup season has officially arrived! While this recipe requires a bit more time, the end result is absolutely worth the effort.

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For a visual/ hands-on demonstration of how I prepared this recipe, you can follow and check out Bloom Outdoors on Tik-Tok.

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Ingredients:

• 1 lb. ground elk

• 1/2 lb. Italian sausage

• 1/2 cup breadcrumbs, Italian flavor

• 1/4 cup Parmesan cheese, grated

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. salt

• 1 tsp. pepper

• 1 egg

• 1/4 cup chopped fresh parsley

• Dash of Walkers Son “Slap Ya Mama”

• 1 tbsp. olive oil

• 1/2 large onion, diced

• 3 carrots, sliced

• 3 celery ribs, sliced

• 1 tsp. dried oregano

• 1 tsp. dried basil

• 1 tsp. dried parsley

• 3 cloves garlic, minced

• 8 cups chicken broth

• 1 cup water

• 1 1/2 cup acini de pepe pasta, uncooked

• 1 cup spinach, chopped

Directions:

1. In a large bowl, combine ground elk, Italian sausage, breadcrumbs, Parmesan cheese, garlic powder, onion powder, Slap Ya Mama seasoning, salt, pepper, fresh parsley, and an egg. Mix well until evenly combined.

2. Next, roll the mixture into small meatballs and set them aside.

3. Heat olive oil in a pan, then add the meatballs and cook until they are browned and fully cooked through.

4. Once the meatballs are cooked, remove them from the heat and set them aside.

5. In a large saucepan, add onions, carrots, and celery. Cook for a few minutes until they begin to soften, then add garlic and the remaining spices. Stir and cook until fragrant.

6. Pour in the chicken broth and water, stirring to combine. Allow the mixture to simmer gently, letting the flavors meld together.

7. Add the pasta and meatballs to the simmering broth, stirring gently.

8. Allow the mixture to cook for 15 minutes, stirring occasionally. Once the pasta is tender, add the spinach and stir until wilted.

9. Serve warm, garnished with freshly grated Parmesan cheese.

10. Enjoy!