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1
Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat.
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2
Add the pancetta and render a couple of minutes, then add the onions and sliced garlic and potato - if you prefer pasta, add later when you reheat the soup.
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3
Season the onions, garlic, and potatoes with salt and pepper and add a bay leaf.
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4
Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt.
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5
Stir in the cannellini beans and stock plus 2 cups water.
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6
Bring to a boil, and then reduce heat to a rolling simmer.
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7
Meanwhile, douse bread with milk to soften.
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8
Place ground meats in bowl.
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9
Season the meat with salt and pepper, fennel, paprika, crushed red pepper, cheese, and parsley.
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10
Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat.
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11
Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through.
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12
Cool completely and store soup for make-ahead meal.
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13
To reheat the soup: Place in a covered pot and bring to a boil, add the pasta to cook to al dente if you prefer the pasta to potato.
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14
Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil.
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15
Crust up some bread in hot oven while soup reheats for mopping.
