It has been almost 7 years since I posted a recipe for Italian Wedding Soup. It was a version Eric & I came up with after perusing various online recipes and getting tips from our Italian sister-in-law Joanne, married to Eric’s brother, Karl. It was such a great recipe, that Kelly & Gilbert used our version as the soup course at their wedding the following year. But the term “wedding soup” is actually a reference to the flavor combination of the main ingredients, as in a “marriage of greens and meat.” Regardless, it was a great first course at Kelly & Gilbert’s wedding , and I was so very touched by their gesture.

Recently, Eric & I tried and loved a Southwestern version of this veggie & meat soup. Here, the traditional meatballs are made with ground chicken instead of beef and sausage meat, using taco seasoning to spice the meatballs. While it is perfectly fine to used a taco seasoning packet to flavor the meatballs, I have also included the seasoning blend I used with spices I already had on hand. Corn, cilantro, avocado, & sour cream help complete the transformation of this soup from Italian to Southwestern!

Taco Seasoning (adapted from allrecipes.com) Makes 1/4 cup of seasoning

Ingredients:

• 1-1/2 tablespoons chili powder
• 3/8 teaspoon garlic powder
• 3/8 teaspoon onion powder
• 3/8 teaspoon crushed red pepper flakes
• 3/8 teaspoon dried oregano
• 3/4 teaspoon paprika
• 2 1/4 teaspoons ground cumin
• 1-1/2 teaspoon sea salt
• 1-1/2 teaspoon black pepper

Directions:

In a small bowl, mix together the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store the seasoning in an airtight container.

Southwest Wedding Soup (adapted from tasteofhome.com), Total Time Required: 1 hour, Makes: 6 servings (2-1/4 quarts)

Ingredients:

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• 1/2 cup frozen corn, thawed
• 2 quarts chicken stock
• 2 slices soft white bread
• 1/4 cup taco seasoning
• 1 large egg
• 1 pound ground chicken
• 1-1/2 cups acini di pepe pasta
• 2 tablespoons minced fresh cilantro
• 1/4 teaspoon salt
• cubed avocado and sour cream

Directions:

To make the bread into crumbs, tear the bread into pieces and place the pieces in a food processor or blender. Cover and pulse until crumbs form. Set the crumbs aside.

In a Dutch oven, heat the oil over medium heat. Add the carrots, celery and corn and cook until the veggies are tender.

Stir in the stock. Increase the heat to high and bring the stock to a boil.

Meanwhile, combine one cup of soft bread crumbs, with the taco seasoning, egg, and chicken. Mix them together, gently.

Shape the mixture into 1-inch balls.

Reduce the heat to simmer and gently drop the meatballs into the stock. Cook, covered, until the meatballs are no longer pink, about 8-10 minutes.

Stir in the pasta. Simmer, covered, until the pasta is tender, about 8-10 minutes. Remove the soup from the heat and add the cilantro and salt to the pot. Serve the soup with avocado and sour cream.

This is a hearty soup with a Southwestern flair!  ~Linda

Taco Seasoning (adapted from allrecipes.com) Makes 1/4 cup of seasoning

Ingredients:

• 1-1/2 tablespoons chili powder
• 3/8 teaspoon garlic powder
• 3/8 teaspoon onion powder
• 3/8 teaspoon crushed red pepper flakes
• 3/8 teaspoon dried oregano
• 3/4 teaspoon paprika
• 2 1/4 teaspoons ground cumin
• 1-1/2 teaspoon sea salt
• 1-1/2 teaspoon black pepper

Directions

In a small bowl, mix together the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store the seasoning in an airtight container.

Southwest Wedding Soup (adapted from tasteofhome.com), Total Time Required: 1 hour, Makes: 6 servings (2-1/4 quarts)

Ingredients:

• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• 1/2 cup frozen corn, thawed
• 2 quarts chicken stock
• 2 slices of soft white bread
• 1/4 cup taco seasoning
• 1 large egg
• 1 pound ground chicken
• 1-1/2 cups acini di pepe pasta
• 2 tablespoons minced fresh cilantro
• 1/4 teaspoon salt
• cubed avocado and sour cream

Directions:

To make the bread into crumbs, tear the bread into pieces and place the pieces in a food processor or blender. Cover and pulse until crumbs form. Set the crumbs aside.

In a Dutch oven, heat the oil over medium heat. Add the carrots, celery and corn and cook until the veggies are tender. Stir in the stock. Increase the heat to high and bring the stock to a boil.

Meanwhile, combine one cup of soft bread crumbs, with the taco seasoning, egg, and chicken. Mix them together, gently. Shape the mixture into 1-inch balls. Reduce the heat to simmer and gently drop the meatballs into the stock. Cook, covered, until the meatballs are no longer pink, about 8-10 minutes. Stir in the pasta. Simmer, covered, until the pasta is tender, about 8-10 minutes. Remove the soup from the heat and add the cilantro and salt to the pot. Serve the soup with avocado and sour cream.