Southwest-Style Wedding Soup

 

Southwest-Style Wedding Soup

 

This Southwest-fashion wedding soup is a zesty twist on the conventional Italian soup. It combines bite-sized hen or turkey meatballs with colourful veggies, leafy greens, beans, and pasta, all simmered in a spiced broth with Mexican-stimulated flavors. It’s hearty, comforting, and ideal for a circle of relatives dinner or a relaxed meal.

Ingredients

Meatballs:

1 lb (450 g) floor fowl or turkey

1/2 cup breadcrumbs (or crushed cornflakes for crunch)

1/4 cup grated Parmesan cheese (optional)

1 egg

2 cloves garlic, minced

1 tsp cumin

1/2 tsp chili powder

Salt and pepper, to taste

Soup Base:

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 small zucchini, diced

1 crimson bell pepper, diced

6 cups chook or vegetable broth

1 cup corn kernels (clean or frozen)

2 cups chopped kale or spinach

1 tsp smoked paprika

half tsp cayenne (optional, for heat)

Salt and pepper, to flavor

Garnish:

 Fresh cilantro, chopped

Lime wedges

Crumbled queso fresco or shredded cheese (non-compulsory)

Instructions

1. Prepare the meatballs:

In a medium bowl, mix floor hen or turkey with breadcrumbs, Parmesan, egg, minced garlic, cumin, chili powder, salt, and pepper. Combine thoroughly and shape into small chunk-sized meatballs, approximately 1 inch in diameter. You can either gently pan-fry them for a golden crust or prepare dinner them at once inside the soup.

2. Cook the soup base:

Heat olive oil in a large pot over medium warmness. Add diced onion and minced garlic, sautéing till fragrant and translucent. Stir in carrots, celery, zucchini, and purple bell pepper, cooking for approximately four–five minutes till barely softened.

3. Simmer the soup:

Pour within the hen or vegetable broth and produce to a gentle boil. Add the meatballs, corn, black beans, smoked paprika, cayenne, salt, and pepper. Reduce the warmth and let it simmer for 15–20 minutes, until the meatballs are cooked thru and the flavors meld together.

4. Add pasta and veggies:

Stir on your preference of small pasta and cook dinner in step with package instructions (normally 7–10 minutes) till tender. During the final three–5 mins, add the chopped kale or spinach, letting it wilt without losing its brilliant shade and vitamins.

Five. Serve:

Ladle the soup into bowls and garnish with sparkling cilantro, a squeeze of lime juice, and optional crumbled queso fresco or shredded cheese. Serve warm, preferably with heat bread or tortilla chips on the side.

Tips & Variations

Vegetarian model: Replace meatballs with plant-based totally options, or use chickpeas for protein.

Spice stage: Adjust smoked paprika and cayenne to flavor. For a milder soup, skip the cayenne.

Pasta options: You can use quinoa, couscous, or small grains to make it gluten-free.

Meal prep: The soup continues nicely in the fridge for up to a few days, and flavors intensify while reheated.

 This Southwest-fashion wedding ceremony soup gives an ideal stability of protein, vegetables, and grains. The combination of meatballs, black beans, and vegetables gives a hearty texture, at the same time as the cumin, smoked paprika, and lime juice brighten the flavors. It’s comforting like traditional wedding ceremony soup however has a lively, bold Southwestern twist.