Italian Wedding Soup

Make the meatballs: Line a large baking sheet or platter with parchment paper. In a bowl, combine the torn bread and milk and let sit for about 15 minutes, or until the bread has absorbed the liquid. Gently squeeze out the excess milk and return the bread to the bowl. Add the beef, pork, egg, cheese, garlic, parsley, and salt. Mix with your hands or a wooden spoon until thoroughly combined.

Shape the meatballs: Dampen your hands with cold water, pinch off small pieces of the mixture (1 to 2 teaspoons) and roll them into balls about the size of a marble, setting them on the prepared baking sheet or platter as you go. You should end up with 60 to 100 meatballs, depending on how small you roll them.

Make the soup: Heat the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high. When shimmering, add the carrots and celery and saute until softened, about 5 minutes. Add the broth and bring to a boil, then turn the heat to medium. Carefully drop in the meatballs and stir gently. Add the greens and simmer everything for about 10 minutes, until the meatballs are cooked through, and the greens have wilted. Let the soup boil gently until the pasta is al dente according to the package; the cooking time will vary depending on which pasta you use and the brand.

Serve: Ladle the hot soup into shallow bowls and sprinkle each serving with freshly grated Parmesan.