Minestra Maritata: Italian Wedding Soup

In a large pot or Dutch oven, combine the pork shoulder, chuck roast, and chicken broth. Bring to a boil, then reduce heat and simmer for 2-2.5 hours, or until the meats are very tender.

While the meats are simmering, prepare the meatballs. In a bowl, combine the ground pork, egg, grated Parmesan cheese, breadcrumbs, minced garlic, salt, and pepper. Mix well and form into small meatballs.

Remove the cooked meats from the pot and shred or cut into bite-sized pieces. Strain the broth through a fine-mesh sieve to remove any solids. Return the broth to the pot.

Add the meatballs to the broth and simmer for about 15-20 minutes, or until cooked through.

While the meatballs are cooking, wash and chop the escarole and broccoletti. Add them to the soup along with the small pasta. Cook until the greens are tender and the pasta is cooked al dente, about 8-10 minutes.

Return the shredded or cut meats to the soup. Heat through.

To make the sourdough croutons, cube the bread and toss with olive oil, salt, and pepper. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until golden brown and crispy.

Serve the soup hot, garnished with a dusting of 36-month aged Parmigiano Reggiano and homemade sourdough croutons.