Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/4 pound pancetta, diced
• 1 medium-large onion, chopped
• 3 cloves garlic, grated or finely chopped
• 2 heads escarole, chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• 1 (15-ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 3 cups water
• 1 pound ground beef, pork and veal, meat loaf mix
• 1 large egg
• 2 handfuls bread crumbs
• Splash milk
• A handful grated Parmigiano-Reggiano, plus some to pass at table
• 1 teaspoon fennel seeds
• 1/2 teaspoon allspice
• A handful fresh parsley leaves, finely chopped
• 1 cup mini penne or ditalini pasta
• 1 lemon, zested, for garnish

Instructions

1. In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
2. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.