Mini Meatball Minestra and Grilled Provolone

Ingredients

• 0.5 teaspoon allspice 
• 2 handfuls bread crumbs 
• 15 ounce .5 can cannellini beans drained canned
• 2 quarts chicken stock see 
• 1 cup ditalini pasta mini
• 1 large eggs 
• 2 heads endive chopped
• 1 teaspoon fennel seeds 
• 3 cloves garlic grated finely chopped
• 1 pound ground beef 
• 1  lemon zest for garnish
• 6 servings splash milk 
• 6 servings nutmeg freshly grated to taste
• 3 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 0.3 pound pancetta diced
• 1 handful parmigiano-reggiano grated
• 1 handful parsley leaves fresh finely chopped
• 6 servings salt and pepper black freshly ground
• 3 cups water 

Equipment

• pot

Directions

1. In a heavy bottomed soup pot heat olive oil over medium to medium-high heat.
2. Add pancetta and cook until crisp, 2 to 3 minutes.
3. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
4. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper.
5. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.