Little Meatball Wedding Soup (Minestra Maritata)

In a large bowl, combine the ground pork, ground beef, breadcrumbs, Parmigiano-Reggiano, beaten egg, garlic, parsley, nutmeg, and half the salt and pepper. Mix gently with your hands until just combined -- do not overwork the meat or the meatballs will be dense.

Roll the mixture into small meatballs, about 3/4 inch in diameter (roughly the size of a marble or small grape). You should get about 40-45 meatballs. Place them on a parchment-lined baking sheet.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 4-5 minutes until softened and fragrant.

Pour in the chicken broth and bring to a boil over high heat. Reduce the heat to medium so the broth maintains a gentle simmer.

Carefully drop the meatballs into the simmering broth one at a time. Let them cook undisturbed for 5 minutes so they set and hold their shape.

Add the acini di pepe pasta and cook for 6-8 minutes, stirring gently, until the pasta is al dente.

Add the chopped escarole to the pot and cook for 2-3 minutes until wilted but still vibrant green.

In a small bowl, whisk together the 2 eggs and lemon juice. While stirring the soup in a circular motion, slowly drizzle in the egg mixture -- it will form delicate golden ribbons throughout the broth (this is called stracciatella).

Remove from heat immediately after adding the egg mixture. Season with remaining salt and pepper to taste.

Serve in warm bowls with a generous grating of Parmigiano-Reggiano.