Ingredients

The following ingredients have 5 Servings
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage, removed from the casings
  • 1/2 cup dry bread crumbs
  • 2 large eggs
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup grated Parmesan
  • 1 tablespoon bacon drippings, canola or vegetable oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 (14.5 ounce) can stewed tomatoes
  • 2 quarts chicken broth or stock
  • 1/2 tablespoon dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste
  • 2 cups cooked collards, turnip, or mixed greens
  • 2 cups cooked black-eyed peas
  • Kosher salt and freshly cracked black pepper, to taste

Instruction

  • For the meatballs, combine the ground beef with the Italian sausage removed from the casings. Add the dry bread crumbs, eggs, garlic powder, parsley, salt and pepper and Parmesan.
  • Combine and form into tiny meatballs, about the size of a cherry tomato. Bake in a preheated 400 degrees for 10 minutes, or pan fry until lightly browned.
  • Heat bacon fat or oil over medium to medium high heat, in the bottom of a Dutch oven or other heavy bottomed soup pot. Add the onion and garlic and cook until the onions are tender.
  • Use kitchen shears to cut up the stewed tomatoes in the can. Add, with the juices, to the vegetables; stir in the chicken broth, parsley, Italian seasoning and Cajun seasoning and bring to a boil.
  • Add meatballs, reduce heat and simmer for 15 minutes.
  • Stir in the collards and black-eyed peas and heat through. Taste and season with salt and pepper as needed. Serve with cornbread.