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1
Pulse the onion, garlic, celery, carrot, basil, peperoncino, and 1 tablespoon salt in a food processor, making a fine-textured paste or pestata.
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2
Heat a large skillet over medium-high heat, and add the olive oil.
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3
When the oil is hot, scrape in the pestata.
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4
Cook, stirring, until the pestata dries out and begins to stick to the bottom of the pan, about 10 minutes.
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5
Pour in the water and bring to a rapid simmer.
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6
Cover, and cook 20 minutes; then add the fennel, zucchini, and 1 tablespoon of salt.
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7
Cover again, and let the soup cook at a rapid simmer for another 20 minutes.
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8
Add the escarole (or escarole and spinach).
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9
Uncover, and cook until all of the greens are tender and the soup has reduced by about a third, 30 to 40 minutes.
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10
Make the meatballs: Combine the ground pork, ground beef, bread crumbs, grated cheese, parsley, egg, and the remaining salt in a large bowl.
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11
Mix well with your hands, and form into 1-inch meatballs.
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12
Place meatballs on a sheet tray.
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13
When the greens are tender and the soup has reduced, gently add the meatballs.
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14
Cook until they are cooked through, about 20 minutes more.
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15
Serve soup with more grated cheese and a drizzle of olive oil.
