Southern Wedding Soup

An Italian classic with a Southern twist, featuring savory Italian sausage meatballs and tender collard greens.

Serves: 6 generous main-course portions | Prep: 20 minutes | Cook: 40–50 minutes

Ingredients

• 2 pounds Niman Ranch mild Italian sausage meatballs
• Cooking oil spray, for rack
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 large collard leaves, stemmed and chopped
• 6 cups chicken stock (I recommend Better Than Bouillon Roasted Chicken Base)
• 2 cups beef stock (I recommend Better Than Bouillon Roasted Beef Base)
• 2 cups water
• ½ cup dry white wine
• 1 Parmesan rind, about 1 × 3 inches
• 1 bay leaf
• 1½ cups acini di pepe pasta
• 1½ tablespoons kosher salt (not table salt)
• ⅛–¼ teaspoon ground white pepper, to taste
• 1 tablespoon aged sherry vinegar
• Freshly grated Parmesan, for serving

Instructions

1. Roast the meatballs: Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil, top with an oven-safe wire rack, and lightly spray rack with oil. Reshape the packaged sausage meatballs into smaller 1-inch balls. Arrange on rack and roast 15–20 minutes until browned and 160°F internally.
2. Sauté vegetables: While meatballs roast, heat olive oil in a Dutch oven over medium heat. Cook onion, carrots, and celery 5–7 minutes until softened.
3. Build broth: Add chicken stock, beef stock, water, white wine, bay leaf, kosher salt, and white pepper. Bring to a gentle simmer.
4. Add greens: Stir in collards and Parmesan rind.
5. Simmer: Add roasted meatballs and simmer gently 25–30 minutes until collards are tender.
6. Cook pasta: Add acini di pepe and simmer 8–10 minutes, or according to package directions, stirring occasionally.
7. Finish: Remove bay leaf and Parmesan rind. Stir in aged sherry vinegar just before serving.
8. Serve: Ladle into warm bowls and top with freshly grated Parmesan. Serve with crusty bread.

Brooke's Kitchen Notes

My stock shortcut: I recommend Better Than Bouillon Roasted Chicken and Roasted Beef bases, prepared as 6 cups chicken stock and 2 cups beef stock, plus 2 cups additional water.

The Southern twist: Collards replace traditional spinach or escarole. Remove their thick stems and simmer the chopped leaves until tender.

Salt: I use kosher salt, not table salt. Crystal sizes and sodium levels vary by brand, especially when using bouillon, so adjust to taste.

Easy cleanup: Reshape the prepared sausage meatballs into 1-inch balls and roast on an oiled rack over a foil-lined sheet.

Finishing touch: A tablespoon of aged sherry vinegar stirred in at the end brightens the rich broth.

Make ahead: Cook pasta separately if making the soup in advance. Refrigerate leftovers up to 3–4 days, adding broth or water when reheating.