Venison Cheese Ball Soup
Dive into the rich, hearty flavors of Venison Cheese Ball Soup, a comforting and unique twist on traditional cheese soups. Featuring tender, browned ground venison, an irresistible blend of cream cheese and shredded cheddar, and a medley of aromatic vegetables, this soup strikes the perfect balance between creamy indulgence and savory satisfaction. Gently thickened with a butter-flour base and enhanced with chicken broth, milk, and a dash of Worcestershire sauce, each spoonful delivers a velvety texture with bold, rustic flavors. Seasoned with paprika, garlic, and black pepper, this dish impresses with layers of depth and warmth. Garnish it with fresh parsley and serve hot for a show-stopping centerpiece to cozy weeknight dinners or special gatherings. Whether you're a venison enthusiast or simply looking for a soul-warming dish, this hearty soup is guaranteed to please your palate.
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Recipe Information
Ingredients
- 1 pound ground venison
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 2 cups milk
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the ground venison and cook until browned, breaking it into crumbles with a wooden spoon. Remove the venison from the pot and set aside.
In the same pot, melt the remaining tablespoon of butter. Add the chopped onion, diced carrot, and diced celery. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes until the raw flour taste is cooked out.
Slowly whisk in the chicken broth, making sure to scrape the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.
Return the cooked venison to the pot and stir in the Worcestershire sauce, salt, black pepper, and paprika.
Lower the heat to medium-low. Cut the cream cheese into small cubes and add them to the pot, stirring until fully melted and incorporated.
Stir in the milk and shredded cheddar cheese. Cook for another 5-7 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
Taste and adjust seasoning if needed. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 6805 mg | 296% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 46.1 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1877 mg | 144% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4199 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
