Italian Wedding Soup (Minestra Maritata)

In a bowl, combine the ground beef, breadcrumbs, egg yolk, half of the grated Parmesan, pecorino, chopped parsley, garlic, oregano, salt and black pepper. Shape into about 20 small meatballs, 2–3 cm in diameter.

Heat the olive oil in a large pot. Add the finely chopped onion, carrot and celery, and cook over medium heat for 5 minutes, stirring occasionally.

Pour in the chicken broth, add the canned tomatoes and chicken breast. Bring to a boil, skim off the foam, and simmer over low heat for 20 minutes, until the chicken is fully cooked.

Remove the chicken breast and shred it into pieces. Gently drop the meatballs into the simmering broth and cook for 10–12 minutes.

Add the small pasta and cook for 5–7 minutes, until al dente.

Return the shredded chicken to the pot, add the chopped escarole, and cook for another 4–5 minutes, until the greens wilt but still keep their flavor. Taste and adjust the salt and black pepper.

Remove the soup from the heat, let it rest for 5 minutes, and serve hot, sprinkled with the remaining Parmesan.