Ingredients

• 2 slices good-quality white bread
• 1 cup whole milk
• 1 1/4 pounds ground veal
• Kosher salt and freshly ground pepper
• Freshly grated nutmeg
• About 1/3 cup crumbled gorgonzola dolce
• 1 head escarole
• 8 cups chicken stock
• 1/3 bag extra-wide egg noodles
• About 1/3 cup grated Parmigiano-Reggiano
• 10 to 12 medium fresh sage leaves, very thinly sliced
• 2 cloves garlic, grated or made into a paste
• 1 egg, lightly beaten
• EVOO, for drizzling
• Lemon zest, for serving

Instructions

1. Soak the bread in the milk in a small bowl to soften.
2. Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg. Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture. Drizzle in a little EVOO and gently mix until combined.
3. Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop. Roll or scoop the meat mixture into balls, moistening your hands if not using a scoop, and place on a baking sheet or large plate.
4. Coarsely chop the escarole into 2-inch pieces.
5. Bring the stock and 2 to 3 cups water to a low boil in a wide pot. Add the meatballs and simmer until cooked through, 8 to 10 minutes. Add the escarole during the last minute or 2 of cooking and stir until wilted.
6. Meanwhile, cook the noodles in a pot of boiling salted water until al dente. Drain and add to the soup. Ladle the soup into bowls and top with a few grates of lemon zest.