Sorry, Nonnas—My Southwestern Wedding Soup Is Better Than The OG

Gabby Romero
·2 min read

Yields: 8 servings

Prep Time: 30 mins

Total Time: 1 hour

Ingredients

Meatballs

  • 1

    large egg

  • 1/4 c.

    crushed tortilla chips

  • 1/4 c.

    finely grated cotija or Parmesan

  • 1 lb.

    ground pork

  • 3

    garlic cloves, minced

  • 2 tbsp.

    finely chopped fresh cilantro

  • 1 tsp.

    chili powder

  • 1 tsp.

    kosher salt

  • 1/2 tsp.

    dried oregano

  • 1/2 tsp.

    freshly ground black pepper

  • 1/2 tsp.

    ground cumin

  • Vegetable oil, for greasing

Soup

  • 1 tbsp.

    vegetable oil

  • 1

    medium yellow onion, finely chopped

  • 1

    medium carrot, finely chopped

  • 2

    celery ribs, finely chopped

  • 2

    garlic cloves, minced

  • 2 tbsp.

    tomato paste

  • 1/2 tsp.

    ground cumin

  • 1

    (4-oz.) can diced green chiles

  • 2 tbsp.

    adobo sauce from a can of chipotle chiles

  • 8 c.

    low-sodium chicken broth

  • 1/2 c.

    acini di pepe or other small pasta shape

  • 5 oz.

    baby spinach

  • 1/4 c.

    finely chopped fresh cilantro

  • Kosher salt

  • Freshly ground black pepper

  • Crumbled cotija or finely grated Parmesan and lime wedges, for serving

Directions

Meatballs

  1. In a large bowl, mix egg, crushed chips, and cotija. Let sit 5 minutes.

  2. Add pork, garlic, cilantro, chili powder, salt, oregano, pepper, and cumin. Mix until well combined.

  3. Grease a teaspoon with oil, then make heaping scoops of meatball mixture. Gently form into about a 1" ball, then arrange on a parchment-lined baking sheet. Repeat with remaining meatball mixture, greasing teaspoon as needed, until you have 55 to 60 meatballs.

Soup

  1. In a large pot or Dutch oven over medium heat, heat oil until shimmering. Working in batches, arrange meatballs in a single layer and cook, undisturbed, until one side is browned, 3 to 4 minutes. Carefully turn and continue to cook, turning occasionally, until meatballs are browned on multiple sides, 8 to 10 minutes total. Transfer to a plate.

  2. In same pot over medium heat, cook onion, carrot, and celery, stirring occasionally, until slightly softened, about 5 minutes. Add garlic, tomato paste, and cumin and continue to cook, stirring, until fragrant, about 1 minute more.

  3. Return meatballs to pot. Add green chiles and adobo sauce and stir to combine. Add broth, then bring to a boil. Add pasta, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until pasta is tender, about 10 minutes.

  4. Remove pot from heat. Stir spinach and cilantro until wilted; season with salt and pepper.

  5. Divide soup among bowls. Top with cotija and serve with lime wedges alongside.

You Might Also Like

Latest Stories