This Italian Wedding Soup recipe with Leeks is made with all the classics (and a few new additions- like leeks and a parmesan rind), for a satisfying soup perfect for cozying up on a cold night!
JUMP TO RECIPEThis Italian Wedding Soup recipe with leeks is a flavorful and comforting stovetop soup made with ultra-tender homemade mini pork meatballs, sautéed leeks, fresh escarole, and classic acini di pepe pasta.
My recipe only takes 20 minutes of prep time and 40 minutes on the stove, making it perfect for a family weeknight dinner or special Sunday supper.
I have been perfecting this version of Italian Wedding Soup for years, testing different meatball blends, various types of greens, and different pasta shapes to develop a richly flavored broth that’s easy and delicious. A key component to the broth’s depth of flavor is simmering a parmesan rind to give it an extra boost of umami.
If you love a classic Italian wedding soup with a super flavorful broth like I do, this is the version of the classic for you!
Table of Contents
- Why you'll love this recipe
- Key Ingredients
- Tools Needed
- Tips and Tricks
- Variations
- Step by Step Instructions (with photos)
- Serving the Soup
- Reheating the Soup
- Storage & Freezing
- FAQ (Frequently Asked Questions)
- More great soup recipes
Why you'll love this recipe
Flavorful broth. The broth for this soup is built in layers, first with sautéed veggies and leeks, which lend a natural sweetness to balance the broth. You'll also simmer a parmesan rind in the broth to add a rich, nutty umami flavor to the broth, and finally, you'll simmer the browned meatballs at the end before adding the greens to intensify the broth even more.
Tender, well browned meatballs. This recipe calls for quick and easy homemade meatballs, that are first browned in olive oil before adding to the soup to simmer. Browning the meatballs adds a deep, savory flavor to the broth!
Adjustable. You can make adjustments to this Italian Wedding Soup recipe and use what you have on hand, such as swapping leeks for onion, or cooking the pasta separately to get a more brothy consistency.
"This is the best Italian Wedding Soup I have made to date. I've never used leeks before in the wedding soup that I typically make but was looking for a way to use them up." -Debra ⭐️⭐️⭐️⭐️⭐️
Key Ingredients
Ground pork. I like to use an 80/20 blend so there is some fat in them, which makes them more tender. Leaner pork will give you a drier meatball. You can also use a 50/50 blend of ground beef and ground pork. Once mixed and formed, you'll brown the meatballs in some olive oil before simmering them in the broth. This is key for the soups flavor. All that rich browning makes for a SOUPER flavorful and delicious broth.
Leeks. Using leeks in place of traditional onions for this Italian Wedding Soup recipe gives the broth a nice complexity and subtle sweetness that balances out the other flavors in the soup! Be sure to remove the tough top green parts. To make sure you're leeks are super clean, slice them in half lengthwise, and run them under cold water, checking in between the layers for any dirt and debris.
Parmesan cheese and Parmesan Rind. You'll add some grated parmesan cheese to the meatball blend, and throw a whole parmesan rind into the broth to give it a delicious nuttiness and depth of flavor. You can sometimes find a whole pack of parmesan rinds in your local grocery store, or save them from a block of cheese and freeze for up to 3 months for later!
Acini de peppe pasta. Italian for "seeds of pepper", this tiny bead-like pasta is a classic shape for Italian Wedding Soup. For the best broth consistency, I highly recommend cooking the pasta separately, then adding to each bowl before serving. You can also add it right to the pot, but you may need to add a bit of water to warm up leftovers, as the pasta tends to soak up a lot of the broth.
Tools Needed
A good soup pot, or dutch oven. This recipe makes a lot of soup, so you'll need a larger pot to make it.
A large mixing bowl, for easily mixing the meatballs.
A sheet pan, for laying the raw meatballs on prior to browning them. I also like to use parchment paper sheets to line the pan for easy cleanup!
A large frying pan for browning the meatballs. I prefer non stick or cast iron for this step.
Tips and Tricks
- Prep all your ingredients in advance. Make sure to chop your veggies, and set up all the ingredients nearby so you'r ready to go.
- Make up all the meatballs prior to browning, and transfer them to a large baking sheet as you go.
- Use a measuring teaspoon to keep the meatballs a consistent size. Gently form them with your hands so they aren't overworked.
- Use a large soup pot or dutch oven, so you've got plenty of room.
- Multitask: start your veggies in the soup pot while you're browning the meatballs to save time.
- Use fresh, high quality ingredients. Make sure your leeks and escarole are firm and fresh, and well cleaned. Use high quality ground pork and chicken stock.
- Use your hands! Get in there and get all the ingredients well mixed, but be gentle- over mixing can result in tough meatballs.
Variations
Swap the pasta. Substitute the Acini de pepe pasta for orzo, mini shells, or ditalini pasta.
Try different greens. Use baby spinach or kale in place of escarole. If using kale, allow to simmer a few minutes more so it's nice and tender.
Use fresh herbs. Adjust to use a bit less, as they will be a bit more potent then dried herbs.
No leeks? No problem. Try minced shallot, onion or green onion (scallion) in place of the leeks. You'll need about 1 large onion, or about 1 cup of shallot or green onion.
Step by Step Instructions (with photos)
Below is a step-by-step visual guide to making the soup, with some cues for getting the perfect soup, every time!
Italian Wedding Soup with Leeks Recipe
Ingredients
Meatballs
- 1 lb ground pork , (or ½ lb ground beef + ½ lb ground pork)
- ¼ cup grated parmesan cheese
- ¼ cup plain breadcrumbs
- 1 large egg
- 2 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 2 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoon extra virgin olive oil, for browning
Soup
- 2 carrots, finely chopped
- 2 leeks, cleaned, dark parts removed, cut into thin slices
- 2 ribs celery, finely chopped
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 head of escarole, roughly chopped
- 8 cups (2 quarts) chicken stock
- 2 chicken bouillon cubes (or 2 teaspoon bouillon paste or bouillon powder)
- 1 parmesan rind, (optional)
- 1 cup acini de pepe pasta , (or small shape, such as ditalini)
- 2 tablespoon extra virgin olive oil
- salt and pepper, to taste
- grated parmesan, for serving
Instructions
- 1. Make the meatballs: Add ground pork, parmesan, breadcrumbs, egg, parsley, oregano, garlic powder, thyme, salt and pepper to a large mixing bowl. Combine all ingredients with your hands until they just come together. 2. Use a teaspoon to measure out small meatballs, and roll them gently into balls with your hands. Transfer them to a large baking dish and continue until all meatballs are formed. 3. Heat 2 tablespoon olive oil in a large nonstick frying pan over medium heat, and brown meatballs in batches, 2-3 minutes a side, until well browned. Transfer to a plate, and continue until all meatballs are browned. 4. Make the soup: Heat an additional 2 tablespoons of olive oil in a dutch oven or stock pot over medium low heat, 5. Add carrots, celery, and leeks, and season with salt and pepper. 6. Cook on low for 15 minutes, stirring occasionally, until softened. 7. Add minced garlic and red pepper flakes, stir well and cook 1 minute until fragrant. 8. Add the chicken stock, bouillon cubes, and parmesan rind, turn heat to high, and bring to boil. 9. Once boiling, reduce heat to medium-low and add the meatballs and their accumulated juices, and the pasta. (if you prefer a more brothy soup, omit the pasta and cook separately, then add to each bowl when serving). 10. Cover and cook for 20 minutes on low heat. 11. Remove the parmesan rind, add the escarole, cover again, and cook 5-10 minutes until escarole is tender. 12. Taste, and season with salt and pepper as needed. 13. Serve with grated parmesan cheese.
Notes
Serving the Soup
This Italian Wedding Soup recipe is great as it is, but I am a HUGE fan of parmesan cheese, and I think a healthy sprinkle on top of a hot bowl of this soup is HEAVEN. I love to pair this hearty soup with some crusty bread and butter, garlic bread, or biscuits. A nice and light green salad is another great pairing.
Reheating the Soup
Stovetop directions: Simmer on low heat for 5–7 minutes until warmed through.
Microwave directions: Transfer to a microwave safe bowl, and heat for 1-2 minutes, then give it a stir and continue to heat in 30 second intervals until desired temperature is reached.
Tips: If you are reheating the soup without pasta, cook a portion of pasta and add it to the soup just before serving. If soup thickens in the refrigerator, add a bit of water as needed to loosen it up.
Storage & Freezing
Refrigerator. After this soup is cooled completely, you can store it in an airtight container in the refrigerator for up to 4 days.
Freezer. If you intend to freeze this soup, leave the pasta out, and add it pre-cooked to your broth when serving. The soup without the pasta can be frozen for up to 2 months! I would not recommend freezing this soup if you add the pasta, as it will swell and not reheat well.
FAQ (Frequently Asked Questions)
What pasta can I use for the soup?
I love classic Acini de pepe pasta for this recipe. Acini de pepe pasta is Italian for "little peppercorns. The pasta is shaped like tiny little beads, and ensures every bite has some delicious little pasta in it!
If you don't have Acini de pepe pasta on hand, or would rather a larger pasta shape, you could also use orzo, ditalini, or small shell pasta.
Can I make Italian Wedding Soup ahead of time?
Yes! You can make this soup a day or so ahead of time, and then reheat and add fresh cooked pasta, or make ahead and freeze for up to 3 months. For best freezer results, leave the pasta out and add when serving.
How do I prevent my pasta from getting mushy?
Whether adding the pasta directly to the soup, or cooking separately, cook it just long enough so it's tender. For storing and reheating soup, the best way to keep it from getting mushy is to cook is separately, and add to the soup before serving.
Can I use different ground meat to make the meatballs?
Yes! You can try ground chicken or ground turkey instead of ground pork, or use a 50/50 combo of ground beef and ground pork.
How do I make this soup gluten free?
To make this soup gluten free, use gluten free breadcrumbs for the meatballs, and gluten free pasta- such as gluten free orzo. Be sure to use natural parmesan, since shelf stable parmesan can have anti-caking agents in it.
Can this soup be made dairy-free?
To make this Italian Wedding Soup recipe dairy-free, omit the parmesan rind from the broth, or replace with a sprinkle of nutritional yeast, and omit the parmesan from the meatball blend.
How do I lighten up Italian wedding soup?
To lighten up the soup, you can omit the parmesan, and use lean ground turkey or ground chicken to make the meatballs.
Why is my broth cloudy?
Cooking the pasta directly in the soup tends to make it a little cloudy, since it releases some starch into the broth. For a clearer broth, cook the pasta separately.
Why did my meatballs fall apart?
To ensure the meatballs hold their shape, form them into compact balls with your hands gently, and be sure to brown them well in a pan prior to adding to the broth.
Can this soup be made in the Crockpot?
Yes! See the notes section in the recipe card for slow cooker directions!
More great soup recipes
Soup season is 365 days a year for me. If you're a soup nut like me, you'll love these delicious recipes:
Try my Easy Green Lentil Soup for a satisfying meatless meal that's packed with protein!
Try my version of classic Italian Minestrone Soup.
Make a pot of my warm and comforting Escarole Soup with Barley and Parmesan.
Cozy up to a bowl of my creamy Chicken Tortellini Soup with Leeks.
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Debra Cantales says
This is the best Italian wedding soup I have made to date. I've never used leeks before in the wedding soup that I typically make but was looking for a way to use them up.
Sharon Farnell says
So happy to hear this, Debra! I'm glad you enjoyed the recipe 🙂