Italian Wedding Soup with Leeks Recipe

5 from 1 vote

Italian Wedding Soup with Leeks Recipe

This Italian Wedding Soup 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!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Keyword: soup

Servings: 8

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

Crockpot Directions:

Brown the meatballs on the stovetop, and cook down the leeks, carrots and onion in olive oil, add the spices and garlic and cook 1 minute. Transfer everything to the slow cooker with broth, parmesan rind, and bouillon. Cook on low for 4–5 hours. Remove parmesan rind and add escarole, cover and cook until tender, 15-20 minutes. Prepare pasta separately and add to bowls just before serving.

Variations:

Try orzo, mini shells, or ditalini pasta.

Use a 50/50 combo of ground beef and ground pork, or ground chicken for the meatballs.

Swap the escarole for baby spinach or kale. If using kale, simmer about 5 minutes longer.

Use minced shallot, onion or green onion in place of the leeks. You'll need 1 large onion, or 1 cup of shallot or green onion.

Make it gluten free: Use natural (not shelf stable) parmesan, gluten free breadcrumbs, and gluten free pasta to make a gluten free version of this soup.

Notes:

Acini di pepe pasta absorbs broth very quickly. If you prefer a brothy soup or plan to store or freeze leftovers, cook pasta separately as needed and add to each bowl when serving instead of mixing into the pot.