Not Your Traditional Wedding Soup was created with nothing more than comfort in mind. When you are feeling a little under the weather or simply looking to warm your soul on a chilly day. There is nothing more comforting than a bowl of hot soup and a side of crusty bread to soak up the flavorful broth.
In my younger days, I use to waitress at a little restaurant that had the best Wedding Soup. I would just sit there and watch the cook prepare this tasty soup not understanding how something so simple can taste so good. Traditionally, Wedding Soup is made with Green Vegetables and Beef/Pork meatballs. Like me, everyone tries a different way to make it so you end up trying many different versions but all have similar taste and common ingredients. So if you don’t know me by now, you will know me soon. I had to re-create this bowl of comfort and make it my own.
I called this Not Your Traditional Wedding Soup because I went with using Ground Lamb and Ground Chicken in place of the Beef/Pork meatballs. Added a couple different seasonings and utilized the addition of Chicken Broth versus a home made one to cut down on the time factor. The flavors still remained the same with a little of my twist to call it my own. Let’s get this soup going so that you can sit back enjoy a comforting bowl of goodness with that crusty bread that will have you going for more.
You must first understand Tradition to be able to create your own for others to follow.
~Sandy M
Not Your Traditional Wedding Soup
Equipment
- Pot
- Cutting Board
- Knife
- Mixing Bowl
- Nonstick Baking Sheet
Ingredients
Protein
- 1/2 pound Ground Lamb
- 1/2 pound Ground Chicken
- 1/2 pound Chicken Tender Cutlets
Produce/Fruit
- 2 cups Chopped Collard Greens
- 1 small Chopped White Onion
- 1 tbsp Chopped Fresh Cilantro
- 2 tbsp Lemon Juice
Dairy
- Shaved Parmesan Cheese
Pasta
- 1 cup Ditalini Pasta
Seasonings
- 2 tbsp Salt Free Garlic Herb Seasonings
- 1 packet Sazon Seasoning
- 2 tsp Onion Power
- Salt
- Black Pepper
Other
- 32 oz Progresso Tuscany Chicken Broth
Instructions
Preheat oven to 350°F
Prep Mini Meatballs
- Place Ground Lamb, Ground Chicken, 1 tablespoon of Garlic Herb Seasoning, 1 teaspoon of Garlic Powder, a generous pinch of Salt & Pepper into a Mixing Bowl. Using your hand, mix all ingredients together being sure to incorporate seasonings well.
- Roll mixture into miniature meatballs about 1 inch in diameter and place on nonstick baking sheet.
- Bake for approximately 10 minutes or so, remove and set aside. Don't worry if they do not look done at this point, they will continue to cook in Broth.
Chicken
- Add 3 cups of water, Chicken Broth, Onion, Collard Greens, Sazon, 1 tablespoon Garlic Herb Seasoning, 1 tsp Onion Powder, Cilantro, generous pinch of Salt & Pepper, Lemon Juice & Chicken Tender Cutlets into a pot and bring to a boil on Medium/High until Chicken is cooked through.
- Remove Chicken Tender Cutlets and place on cutting board. Being careful not to burn yourself, give it a rough chop to small pieces. If you prefer to shred it instead, it works just the same.
- Add Chicken, Meatballs and Ditalini Pasta into the Broth and stir.
- Lower temperature to Medium, cover with lid and let it simmer until the Pasta is cooked through, approximately 15 minutes or so. Be sure to periodically stir contents so that Pasta does not clump together while cooking.
- Taste the Broth to see if additional seasoning is needed.
Serving
- Place a couple ladles of soup in a Bowl, top with fresh shaved Parmesan Cheese and serve with a side of Crusty Bread to soak up those wonderful flavors.
- While it is not your traditional Wedding Soup, the flavors are very similar and I promise, you will not regret trying your hand at this recipe.
