Making Mexican Wedding Soup: A Hearty, Flavorful Dish

Mexican Wedding Soup is a hearty dish with a blend of Mexican flavours. It is a soup with a difference, with a unique mix of ingredients that come together to create a delicious and satisfying meal. The soup includes a variety of vegetables, spices, beans, cactus, and meat, all simmered to perfection. It is a fun and creative take on the traditional wedding soup concept, inspired by other wedding soup recipes.

How to make the meatballs

Start by gathering your ingredients: you will need ground meat (a mix of pork and beef is traditional, but you can use just one or the other, or even turkey or chicken), an egg, bread crumbs, milk, minced garlic, and some fresh chopped parsley and oregano if you have them on hand (you can also use dried herbs). You will also need some salt and pepper to taste.

Take a large bowl and add your ground meat. Here, you can also add some flavorings like soy sauce, Worcestershire sauce, hot sauce, or Dijon mustard—these will add depth and a savory note to your meatballs. Now, in a smaller bowl, combine the milk and bread crumbs and let them sit for a minute or two to soften. Then, add this mixture to the meat along with the egg, herbs, garlic, and seasonings.

Use your hands to gently mix everything until just combined—do not overwork the meat, as this will make the meatballs tough. It is best to use your hands for this step, as it gives you a better sense of when the mixture is fully combined, and you are less likely to over-mix. Once the mixture is cohesive, it's time to form the meatballs. Aim for a uniform size, somewhere between 1 and 1.5 inches in diameter—you can use a small cookie scoop or a tablespoon measure to ensure consistency.

Roll the meatballs between your palms to get a nice, round shape, and place them on a plate or tray. You should have enough meatballs to fill the pot you'll be using for your soup—this recipe typically calls for a few dozen meatballs, depending on the size of your pot and the serving size you desire. At this point, you can choose to fry the meatballs in a pan to give them a nice, browned exterior, or you can simply add them directly to your soup. Frying will add flavor and texture, but it is an optional step.

How to make the soup base

To make the soup base for Mexican Wedding Soup, you'll need a mix of vegetables, spices, and broth. Here's a step-by-step guide:

Ingredients

First, gather your ingredients. You'll need:

• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green peppers
• 4 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/2 teaspoon powdered clove
• 1/2 teaspoon ground cinnamon
• 9 cups liquid (a combination of water and beef broth)
• 2 quarts tomato juice
• Salt and pepper, to taste

Sauté the Vegetables

In a large saucepan, start by lightly browning the chorizo sausage. Spoon off all but about 2 tablespoons of the fat. Next, add the onions, green peppers, and garlic. Cook this mixture until the vegetables are tender but not browned. Transfer this mixture to a large soup pot.

Add Liquid and Spices

Now, add the liquid (water and/or beef broth) to the soup pot. Pour in the tomato juice as well. Then, add the spices: cumin, oregano, marjoram, powdered clove, and cinnamon. Stir everything together.

Simmer the Soup

Cover the pot and let the soup simmer gently. Stir it occasionally to prevent sticking. Simmer the soup for 25 to 30 minutes.

Adjust Seasoning and Serve

After simmering, taste the soup and adjust the seasoning as needed. You can add more salt and pepper, or even some extra spices to enhance the flavour. And that's it! You've made a delicious soup base for Mexican Wedding Soup. Now, you can continue with the recipe by adding the remaining ingredients and following the final steps. Enjoy your tasty creation!

How to combine the soup and meatballs

Firstly, prepare the meatballs. In a large bowl, combine the meatball ingredients: ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Gently mix the ingredients without overworking the meat. Roll the mixture into small balls, roughly 3/4-inch in diameter. Heat olive oil in a large soup pot over medium-high heat and brown the meatballs in batches for about 2 minutes. Remove the meatballs from the pot and set them aside.

Next, prepare the soup base. Add onions, carrots, and celery to the same pot and cook over medium heat until softened. This should take around 6 minutes. Add the minced garlic and cook for an additional minute. Pour in the chicken broth and bring the mixture to a boil. At this point, you can add the cooked meatballs back into the pot. Simmer the soup gently for about 10 minutes to allow the flavours to meld.

Now, it's time to add the remaining ingredients. Stir in the spinach and cook until it is wilted, which should take around 2 minutes. If you are using pasta, it is recommended to cook it separately until al dente. Add the cooked pasta directly to the serving bowls to prevent it from absorbing too much broth during storage. Finally, ladle the soup over the pasta and meatballs in the serving bowls.

For extra flavour, you can add a teaspoon each of hot sauce, Worcestershire sauce, and mustard powder. These flavour enhancers won't alter the taste of the soup but will enhance its overall flavour. Serve your Mexican Wedding Soup with freshly grated Parmesan cheese on top and enjoy!

How to store and reheat the soup

To store your Mexican wedding soup, let it cool down completely. Then, transfer it to an airtight container and pop it in the fridge. It should last for up to four days. If you're not planning on eating it within that time, you can freeze it instead. Just ladle the soup into zip-top freezer bags, freeze them flat, and they'll last for up to three months.

When you're ready to eat your soup, you can defrost it overnight in the fridge and then reheat it on the stove. If you're in a hurry, you can defrost and reheat it in the microwave. Just be aware that you might need to add some extra broth or water, as the pasta will soak up the existing liquid.

How to serve the soup

When serving Mexican wedding soup, it is important to keep in mind that it is a rich and hearty dish, so a little goes a long way. Here are some tips on how to serve this delicious soup:

Portion Sizes

It is recommended to serve the soup in bowls rather than plates, and a standard portion size is around 1-1.5 cups of soup per person. This may vary depending on the number of side dishes you plan to serve alongside the soup.

Serving Temperature

Mexican wedding soup is best served hot. Ensure the soup is heated through and ladle it into bowls for your guests.

Presentation

This soup has a beautiful vibrant colour and is quite a hearty dish, so it is best served in a bowl that showcases its appearance. You could also garnish the soup with some fresh herbs such as coriander or parsley, and perhaps a squeeze of lime to add a pop of colour and a fresh flavour.

Sides and Accompaniments

This soup is quite a meal in itself, but if you wish to serve it with some sides, here are some ideas:

• Fresh, warm tortillas
• Guacamole and/or salsa
• Corn chips
• A simple green salad
• Crusty bread or dinner rolls

Storage and Reheating

If you have any leftover soup, it can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the soup back on the stove and warm through. You may need to add a little extra broth or water if the soup has thickened too much.

Now you're all set to serve up a delicious batch of Mexican wedding soup!

Frequently asked questions