Mini Meatball Minestra - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1/4 lb pancetta, diced
1 medium-large onion, chopped
3 garlic cloves, finely chopped
2 heads escarole, chopped
salt & freshly ground black pepper
freshly grated nutmeg, to taste
1 (12 ounce) can cannellini beans, drained
2 quarts chicken stock
3 cups water
1 lb ground beef, pork and veal, meat loaf mix
1 large egg
1/2 - 1 cup breadcrumbs
splash milk
1/2 - 1 cup grated parmigiano-reggiano cheese, plus some to pass at table
1 teaspoon fennel seed
1/2 teaspoon allspice
1/2 cup fresh parsley, finely chopped
1 cup mini penne
1 lemon, zested, for garnish

Preparation

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.
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.