Italian Wedding Soup Southern Style
Dive into comfort food bliss with this hearty Italian Wedding Soup Southern Style, a soulful twist on the classic dish! This recipe combines tender homemade meatballs crafted from a savory blend of ground pork, beef, Parmesan, and bold Italian spices, simmered to perfection in a rich chicken broth. Instead of traditional greens, vibrant collard greens bring a distinctly Southern flair, paired with the delicate texture of acini di pepe pasta. The crowning touch? Crisp, buttery cornbread croutons that add a golden crunch to every bite. Packed with wholesome vegetables like carrots, celery, and Vidalia onions, this cozy soup is a satisfying, slow-simmered marvel that's perfect for chilly nights. Whether you're craving Southern comfort or Italian elegance, this fusion dish is sure to delight the whole family!
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 0.5 cup Parmesan cheese, grated
- 0.5 cup seasoned breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 cups chicken broth
- 4 cups collard greens, chopped (stems removed)
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 medium Vidalia onion, diced
- 0.75 cup acini di pepe pasta
- 2 cups cornbread, diced into cubes
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground pork, ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
Heat olive oil in a large soup pot over medium heat. Working in batches, brown the meatballs on all sides until golden, about 4-5 minutes per batch. Remove the meatballs and set them aside.
In the same pot, add diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Pour in the chicken broth and bring to a gentle boil. Add the collard greens and simmer for 10 minutes.
Stir in the acini di pepe pasta and return the meatballs to the pot. Simmer for an additional 10-12 minutes, or until the pasta is tender and the meatballs are cooked through.
While the soup cooks, prepare the cornbread croutons. Heat butter in a skillet over medium heat, then add the diced cornbread. Toss gently and cook until the cubes are golden and crisp, about 5 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley and a handful of cornbread croutons on top. Serve hot and enjoy!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 945 mg | 20% | |
*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.
