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1
Soak the bread in the milk in a small bowl to soften.
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2
Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg.
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3
Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg.
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4
Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture.
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5
Drizzle in a little EVOO and gently mix until combined.
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6
Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop.
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7
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.
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8
Coarsely chop the escarole into 2-inch pieces.
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9
Bring the stock and 2 to 3 cups water to a low boil in a wide pot.
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10
Add the meatballs and simmer until cooked through, 8 to 10 minutes.
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11
Add the escarole during the last minute or 2 of cooking and stir until wilted.
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12
Meanwhile, cook the noodles in a pot of boiling salted water until al dente.
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13
Drain and add to the soup.
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14
Ladle the soup into bowls and top with a few grates of lemon zest.
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15
Cook's Note: The soup, without the noodles, can be covered and refrigerated for a make-ahead meal.
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16
Add the noodles before serving.
