When I think of comfort food, I think of the dishes I grew up eating in the Southwest. Bold, savory flavors in any form will always have a special place in my heart, but I have a soft spot for anything in soup form. Whether you’re feeling under the weather or it’s especially chilly outside, a cozy pot of soup is guaranteed to make you feel better. So I decided to infuse the smoky, Southwestern flavors of my childhood with one of my favorite Italian soups: Italian wedding soup.
This Southwestern wedding soup has many of the same ingredients you’d expect from the source material, like meatballs, pasta, and plenty of vegetables. My version, however, uses many of the aromatics and seasonings you’d typically find in Tex-Mex food for a fun spin on a cozy classic.
The meatballs:
The homemade meatballs are brimming with spices like oregano, cumin, and chili powder. But what gives them even more Southwestern flair is the use of crushed tortilla chips instead of breadcrumbs. Not only do the chips help bind the meatballs together, they also impart some delicious corn flavor. Making meatballs from scratch may sound too involved, but the rest of this soup comes together really quickly thanks to canned ingredients.
The soup:
Since we want this recipe to come together in less than an hour, we lean on some canned ingredients to add some more depth. A can of diced green chiles and the sauce from a can of chipotle chiles in adobo are bursting with smoky, peppery flavor, which will make your soup taste like it’s been simmering for hours. This recipe has a subtle, mild heat, but feel free to adjust the amount of adobo sauce you use depending on your spice tolerance.
Make ahead:
You can save yourself some time by making the meatballs beforehand. Once they’re formed and placed on a lined baking sheet in a single layer, freeze until the meatballs are solid. From there, you can transfer the frozen meatballs into a zip-top bag or an airtight container. They should keep for up to 2 months. When you’re ready to make the soup, you can add the frozen meatballs directly to the pot of heated oil. Just prepare to spend more time over the stove to make sure the meatballs are browned (you’ll likely need to lower the heat to accommodate the increased cooking time). You can also partially prepare this soup ahead of time and freeze it to enjoy cozy vibes whenever you want.
Storage:
Ideally, we’d recommend storing the soup before adding the pasta, spinach, and herbs. Allow to cool, then place in an airtight container and freeze for up to 2 months. When you’re ready to eat it again, thaw and bring the soup back up to a boil, then cook your pasta and greens fresh.
Did you try making this? Let us know how it went in the comments!
