Soup of Bitter Greens with Cheese Dumplings

1. 1

   In a large bowl, combine the Parmesan with the 1 cup of Pecorino, the bread crumbs, parsley, eggs and half of the garlic and stir until a soft dough forms.

2. 2

   Using moistened hands, roll the mixture into 3/4-inch balls and arrange in a single layer on a baking sheet lined with plastic wrap.

3. 3

   Refrigerate until chilled and firm, about 30 minutes.

4. 4

   Meanwhile, in a medium saucepan, heat the olive oil until shimmering.

5. 5

   Add the remaining garlic and cook over moderately high heat until softened, about 30 seconds.

6. 6

   Add the greens and cook, stirring, until wilted and just beginning to brown, 3 to 4 minutes longer.

7. 7

   Add the stock and bring to a simmer.

8. 8

   Drop the dumplings into the simmering stock and cook until they rise to the surface, about 5 minutes.

9. 9

   Season the soup with salt and pepper and serve in deep bowls, passing extra Pecorino at the table.

* Per serving · 4 servings · Values may vary.