Ingredients
Method
- Prepare the Meatballs: In a large bowl, combine all meatball ingredients. Use your hands (gloved if preferred) to mix gently—don’t overwork it. Roll into ¾-inch balls. Place on a tray.
- Sauté the Aromatics: In a heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened but not browned. Add garlic and stir for 30 seconds.
- Deglaze & Simmer: Add wine to deglaze the pan, scraping up brown bits. Simmer 1–2 minutes to let the alcohol burn off. Pour in chicken broth and add parmesan rind. Bring to a simmer.
- Poach the Meatballs: Carefully drop in the chilled meatballs. Simmer gently for 15–20 minutes until cooked through.
- Add Pasta & Greens: Add pasta and cook according to package directions. In the last 5 minutes, stir in the greens. They should wilt but retain some bite.
- Finish & Serve: Remove parmesan rind. Stir in lemon zest and season to taste. Ladle into warm bowls and garnish with Parmigiano, cracked pepper, and optional chili oil.
Notes
Build Flavor Like a Symphony: Don’t just toss and stir—let the mirepoix sweat slowly. Each vegetable should sing its own quiet note before the broth joins in.
Treat the Rind Like Gold: That parmesan rind? It's not garnish—it’s your broth’s soul. Simmer it low and long until it melts into richness.
Shape with Intention: Roll your meatballs small, almost pearl-sized. This isn’t stew—it’s elegance in a spoon.
Wilt, Don’t Wreck the Greens: Add escarole at the end, just enough to soften. Overcooked greens lose their edge—and you want that bite.
Finish Like a Maestro: A hit of lemon zest, a snowfall of Parmigiano, and a swirl of cracked pepper—this is the moment your soup becomes unforgettable.
Treat the Rind Like Gold: That parmesan rind? It's not garnish—it’s your broth’s soul. Simmer it low and long until it melts into richness.
Shape with Intention: Roll your meatballs small, almost pearl-sized. This isn’t stew—it’s elegance in a spoon.
Wilt, Don’t Wreck the Greens: Add escarole at the end, just enough to soften. Overcooked greens lose their edge—and you want that bite.
Finish Like a Maestro: A hit of lemon zest, a snowfall of Parmigiano, and a swirl of cracked pepper—this is the moment your soup becomes unforgettable.