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Easy Italian Wedding Soup Recipe with Leeks 
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5 from 1 vote

Easy Italian Wedding Soup Recipe with Leeks 

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Keyword: soup
Servings: 8

Ingredients

Meatballs

  • 1 lb ground pork
  • ¼ cup grated parmesan cheese
  • ¼ cup breadcrumbs 
  • 1 large egg
  • 2 tablespoon chopped parsley
  • 1 teaspoon dried oregano 
  • 2 teaspoon garlic powder
  • ¼ teaspoon dried thyme 
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoon extra virgin olive oil, for browning 

Soup

  • 2 carrots, finely chopped
  • 2 leeks, cleaned, dark parts removed, cut into think 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)
  • 1 parmesan rind
  • 1 cup acini de pepe pasta 
  • 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, boulion 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.
    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.
    Note: If you like a brothier soup, cook the pasta separately and add to individual bowls when serving.