Ingredients

For the Broth

• 2.2 lbs (1 kg) mixed meat (e.g., beef chuck, pork shoulder, and chicken)
• 1 marrow bone
• 1 onion, peeled and halved
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 8 cups (2 liters) water
• 2 tablespoons extra virgin olive oil
• Salt to taste

For the Meatballs

• 10.5 oz (300 g) ground beef or a mix of beef and pork
• 1 large egg
• ½ cup (50 g) breadcrumbs
• ½ cup (50 g) grated Parmigiano Reggiano cheese
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Vegetables

• 3 cups (300 g) chicory, washed and chopped
• 3 cups (300 g) escarole, washed and chopped
• 3 cups (300 g) borage, washed and chopped (optional)
• 2 cups (200 g) Savoy cabbage, chopped
• 1 cup (100 g) broccoli florets
• 1 cup (240 g) cooked or canned white beans (e.g., cannellini or Great Northern), rinsed and drained

Optional Pasta Addition

• ¾ cup (150 g) acini di pepe or other small pasta

Instructions

1. Prepare the Broth:
   • In a large pot, combine the mixed meat, marrow bone, onion, carrot, celery, olive oil, and water. Bring to a boil over medium heat, then reduce to a simmer.
   • Simmer uncovered for 2 hours, occasionally skimming off any foam. Season with salt to taste.
   • Strain the broth and set the meat aside. Discard the vegetables.
2. Blanch the Greens:
   • While the broth is cooking, bring a separate pot of salted water to a boil.
   • Blanch the chicory, escarole, borage, Savoy cabbage, and broccoli separately for 2-3 minutes each, then drain and set aside.
3. Make the Meatballs:
   • In a bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
   • Mix well and roll into small meatballs (about 1 inch in diameter).
4. Finish the Soup:
   • Return the strained broth to the pot and bring to a gentle boil.
   • Add the meatballs and cook for 15 minutes until fully cooked.
   • Stir in the blanched vegetables and white beans, allowing them to heat through.
   • If using acini di pepe, add it during the last 10 minutes of cooking and simmer until the pasta is tender.
5. Serve:

• • Ladle the hot soup into bowls and garnish with extra Parmigiano Reggiano cheese if desired. Enjoy with crusty bread for a complete meal.