Venison Meatball Soup

Venison Meatball Soup

Tender venison meatballs in a rich tomato herb broth.

• Meal Type: Lunch
• Dietary: Paleo, Gluten-Free, Dairy-Free
• Main Ingredient: Ground Venison
• Servings: 4
• Cost per Serving: $9.00
• Prep Time: 35 min

Ingredients

Venison Meatballs

• 1 lb ground venison
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• ½ tsp dried oregano
• ½ tsp fennel seeds
• Salt and black pepper to taste

Tomato Herb Broth

• 1 can (28 oz) crushed tomatoes
• 4 cups beef or venison bone broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

Make the Meatballs

1. Combine venison, egg, garlic, parsley, oregano, fennel seeds, salt, and pepper. Mix gently.
2. Roll into 20 small meatballs (about 1 inch each).
3. Brown in olive oil over medium-high heat for 3–4 minutes, turning to sear all sides. Remove and set aside.

Build the Broth

1. In the same pot, sauté onion, garlic, celery, and carrots in olive oil over medium heat for 5 minutes.
2. Add crushed tomatoes, bone broth, basil, oregano, and bay leaf. Bring to a simmer.
3. Return meatballs to the pot. Simmer for 15–18 minutes until meatballs are cooked through and broth is rich.
4. Remove bay leaf. Adjust seasoning. Garnish with fresh basil.

Nutrition Notes

Venison is exceptionally lean and high in iron and B vitamins. This soup is paleo-friendly, gluten-free, and dairy-free. Using bone broth adds collagen and depth of flavor without any additives.