Venison Cheese Ball Soup Recipes

VENISON VEGETABLE SOUP

Venison Vegetable Soup image

My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.

Provided by JAIMEE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce

Steps:

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g

ITALIAN WEDDING SOUP WITH VENISON MEATBALLS

Italian Wedding Soup with Venison Meatballs image

I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 19

Ingredients

½ pound ground venison
½ pound bulk Italian sausage
½ cup bread crumbs
½ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1 large egg
1 tablespoon olive oil
1 tablespoon olive oil
2 ribs celery, sliced
1 large carrot, chopped
1 medium onion, chopped
1 tablespoon minced garlic
2 (32 ounce) cartons chicken broth
1 cup acini di pepe pasta
2 teaspoons chopped fresh oregano leaves
½ (6 ounce) package fresh baby spinach
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup finely shredded Parmesan cheese

Steps:

Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 31.7 g, Cholesterol 67.9 mg, Fat 13.6 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 1537.6 mg, Sugar 4.1 g

VENISON CHEESE BALL SOUP

Venison Cheese Ball Soup image

Make and share this Venison Cheese Ball Soup recipe from Food.com.

Provided by Iowahorse

Categories Deer

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground venison
1 tablespoon margarine
1 medium onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes, mashed
18 ounces tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tablespoon Worcestershire sauce
1 teaspoon basil
1 teaspoon pepper
2 eggs
1/2 cup grated parmesan cheese
1/2 teaspoon thyme leaves
1/2 cup finely rolled saltine crumbs
4 cups shredded cabbage

Steps:

Brown meat in margarine and set aside to cool.
Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle.
Bring to a boil, cover and simmer for 30 minutes.
Combine eggs, Parmesan, thyme, crackers and browned venison.
Mix well.
Shape into 1-inch balls.
When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls.
Cover and simmer for another 30 minutes.

Nutrition Facts : Calories 611, Fat 19.6, SaturatedFat 7.7, Cholesterol 207.6, Sodium 1419.4, Carbohydrate 64.5, Fiber 16.6, Sugar 19.7, Protein 48.7

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