Wedding Soup

Directions

1. 1
   Using the food processor, mince the onion, celery, carrot, garlic, and basil into a smooth paste (pestata).
2. 2
   Heat the olive oil in the soup pot over high heat, and scrape in the pestata.
3. 3
   Cook, stirring, until the pestata has dried out and just begins to stick to the bottom of the pan, about 5 minutes.
4. 4
   Pour the cold water into the pot, stir up the pestata, put on the cover, and bring the water to a boil.
5. 5
   Lower the heat, and simmer the broth for about 15 minutes, blending the flavors, then stir in the greens, the fennel, the zucchini, and the 2 tablespoons salt.
6. 6
   Return to the simmer, and cook covered for 45 minutes or so, until the greens are tender.
7. 7
   Remove the cover, and cook at an active simmer for another 45 minutes or longer, until the soup has reduced in volume and the flavors are concentrated to your taste.
8. 8
   While the soup simmers, prepare the meatballs.
9. 9
   Tear the bread into chunks, put them in a small bowl, and pour in just enough milk to cover them.
10. 10
    Let soak for a few minutes, until completely saturated, then lift the bread out of the bowl and squeeze out the milk in your fists (use the milk for another purpose).
11. 11
    Tear the moistened bread into shreds, and toss them into a large bowl.
12. 12
    Remove the sausage meat from the casing, and crumble it in with the shredded bread, breaking up any meat clumps with your fingers.
13. 13
    Pour the beaten egg over the meat, and sprinkle the salt, freshly ground black pepper, and parsley on top.
14. 14
    Fold and toss and squeeze all the ingredients through your fingers to distribute them evenly.
15. 15
    Scoop up a small amount of the meat mixabout a heaping teaspoonand roll it in your palms to form a 1-inch ball (the size of a large grape).
16. 16
    Continue to form balls until all the meat is used up.
17. 17
    Meanwhile, fill the 4-quart saucepan with 3 quarts of lightly salted water to poach the meatballs, and bring it to a boil.
18. 18
    Drop in the meatballs, cover the pot, and return the water to a boil quickly.
19. 19
    Adjust the heat to keep the water simmering gently, and poach the meatballs, uncovered, about 5 minutes, until cooked through.
20. 20
    Lift them out with a spider or strainer, let drain briefly, and drop them into the finished soup (discard the poaching water).
21. 21
    Bring the soup to a simmer, and cook meatballs and soup together for about 5 minutes.
22. 22
    (If youll be serving the soup later, put the meatballs in a bowl.
23. 23
    Reheat them in the soup, and simmer 5 minutes just before serving.)
24. 24
    Turn off the heat, and ladle the soup, with plenty of vegetables and meatballs, into warm bowls.
25. 25
    Sprinkle each serving with some of the grated cheese, and give it a drizzle of your best olive oil.
26. 26
    Serve right away, passing more cheese at the table.
27. 27
    If you are adding provola to the soup, as I like to do, drop in the cubes just after the meatballs have simmered in it and youve turned off the heat.
28. 28
    Give the soup one good stir to distribute the provola pieces, which will begin to melt right away, and immediately ladle individual portions into your warm bowls.
29. 29
    (Dont leave the provola in the soup pot for a long time before serving, because it will become stringy.)