Ingredients

1 large egg

1/4 cup crushed tortilla chips

1/4 cup finely grated cotija or Parmesan cheese

1 lb. ground pork

3 garlic cloves, minced

2 tbsp. finely chopped fresh cilantro

1 tsp. chili powder

1 tsp. kosher salt

1/2 tsp. dried oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. ground cumin

Vegetable oil, for greasing

1 tbsp. vegetable oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

2 celery ribs, finely chopped

2 garlic cloves, minced

2 tbsp. tomato paste

1 (4-oz.) can diced green chiles

2 tbsp. adobo sauce from a can of chipotle chiles

8 cups low-sodium chicken broth

1/2 cup acini di pepe or other small pasta shape

5 oz. baby spinach

1/4 cup finely chopped fresh cilantro

Kosher salt, to taste

Freshly ground black pepper, to taste

Crumbled cotija or finely grated Parmesan and lime wedges, for serving

Instructions

Step 1: In a large bowl, mix the egg, crushed tortilla chips, and cotija cheese. Let the mixture sit for 5 minutes to help it bind.

Step 2: Add the ground pork, 3 minced garlic cloves, cilantro, chili powder, salt, oregano, black pepper, and cumin. Mix thoroughly until well combined.

Step 3: Grease a teaspoon with vegetable oil. Using a greased teaspoon, scoop heaping amounts of the meatball mixture and gently roll into 1-inch balls. Place them on a parchment-lined baking sheet. Repeat until you have 55 to 60 meatballs, greasing the teaspoon as needed.

Step 4: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Working in batches, arrange the meatballs in a single layer and cook undisturbed until browned on one side, about 3 to 4 minutes. Turn carefully and cook, turning occasionally, until browned on multiple sides, about 8 to 10 minutes total. Transfer browned meatballs to a plate.

Step 5: In the same pot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.

Step 6: Add the remaining 2 minced garlic cloves, tomato paste, and cumin. Stir and cook until fragrant, about 1 minute more.

Step 7: Return the meatballs to the pot. Stir in the diced green chiles and adobo sauce. Pour in the chicken broth and bring the mixture to a boil.

Step 8: Add the pasta, reduce the heat to medium-low, and simmer the soup, stirring occasionally, until the pasta is tender, about 10 minutes.

Step 9: Remove the pot from heat. Stir in the baby spinach and chopped cilantro until the spinach is wilted. Season with salt and freshly ground black pepper to taste.

Step 10: Divide the soup among bowls. Top each serving with crumbled cotija or grated Parmesan cheese. Serve with lime wedges on the side for squeezing over the soup.

Tips & Variations

For a spicier kick, add extra chipotle peppers in adobo sauce or a pinch of cayenne pepper to the meatball mixture.

Substitute ground turkey or chicken for a leaner meatball option.

If you can’t find acini di pepe, use other small pasta shapes like orzo or ditalini.

To make it vegetarian, replace meatballs with seasoned white beans and use vegetable broth instead of chicken broth.

FAQs

Can I freeze Southwestern Wedding Soup?

Yes, you can freeze the soup without the spinach, which may become limp after freezing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and add fresh spinach when reheating.

What can I use if I don’t have cotija cheese?

Parmesan is a great substitute for cotija in this recipe. It provides a similar salty, sharp flavor that complements the soup well.