Italian Wedding Soup

1. Stage

Cook the pasta: In a soup pot, bring a generous amount of water to a boil. Add a pinch of salt and the pasta. Let the water return to a boil, lower the heat, and let the pasta bubble steadily until it is almost tender and still has a slight crunch in the middle, about 6 minutes for pearl couscous. Drain the pasta and transfer it to a bowl; set aside.

2. Stage

Soak the bread pieces: While the pasta water is coming to a boil and the pasta is cooking, mix the bread pieces with the milk in a large bowl. Use your fingers to work the milk into the bread, like a sponge. Set aside for 10 minutes. Again, using your fingers, work the mixture until it forms a paste. Stir in the egg until incorporated.

3. Stage

Make the meatball mixture: To the bowl with the bread and egg mixture, add the remaining meatball ingredients. With a spoon or your hands, work the mixture until it is well blended.

4. Stage

Shape the meatballs: Set a bowl of cold water on the counter. Dip your hands into the water. Use a spoon to scoop out tablespoon-size pieces of the mixture, then dip your hands into the water after every few meatballs to keep them from sticking to your hands. Shape into rounds with your hands and transfer to a plate. Continue until all the mixture is used; you should have about 28 to 30 meatballs.

5. Stage

Cook the meatballs: Add the stock to the soup pot used to cook the pasta and bring to a boil. Use a long metal spoon to add the meatballs to the soup, several at a time. Return the liquid to a boil, lower the heat, and cover the pan. Simmer for 5 minutes.

6. Stage

Finish the soup: Add the greens to the stock pot, pressing with a soup ladle to submerge them. Add the pasta. Return to a boil, lower the heat, and cover the pan. Cook for 3 minutes, or until the greens and pasta are tender and the meatballs are cooked through. Taste the broth for seasoning and add more salt and pepper, if you like. Ladle into bowls and serve topped with Parmesan.