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!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.

Step 3

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.

Step 4

In the same pot, add diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Step 5

Pour in the chicken broth and bring to a gentle boil. Add the collard greens and simmer for 10 minutes.

Step 6

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.

Step 7

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.

Step 8

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 9

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

Serving size	(4424.3g)

Amount per serving	% Daily Value*
Calories	5913.6

Total Fat 303.5g	0%
Saturated Fat 108.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1184.6mg	0%
Sodium 11981.4mg	0%
Total Carbohydrate 483.0g	0%
Dietary Fiber 38.6g	0%
Total Sugars 70.3g
Protein 311.9g	0%

Vitamin D 58.2IU	0%
Calcium 2153.5mg	0%
Iron 35.9mg	0%
Potassium 5588.0mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 21.1%

Carbs: 32.7%