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1
Using the food processor, mince the onion, celery, carrot, garlic, and basil into a smooth paste (pestata).
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2
Heat the olive oil in the soup pot over high heat, and scrape in the pestata.
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3
Cook, stirring, until the pestata has dried out and just begins to stick to the bottom of the pan, about 5 minutes.
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4
Pour the cold water into the pot, stir up the pestata, put on the cover, and bring the water to a boil.
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5
Lower the heat, and simmer the broth for about 15 minutes, blending the flavors, then stir in the greens, the fennel, the zucchini, and the 2 tablespoons salt.
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6
Return to the simmer, and cook covered for 45 minutes or so, until the greens are tender.
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7
Remove the cover, and cook at an active simmer for another 45 minutes or longer, until the soup has reduced in volume and the flavors are concentrated to your taste.
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8
While the soup simmers, prepare the meatballs.
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9
Tear the bread into chunks, put them in a small bowl, and pour in just enough milk to cover them.
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10
Let soak for a few minutes, until completely saturated, then lift the bread out of the bowl and squeeze out the milk in your fists (use the milk for another purpose).
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11
Tear the moistened bread into shreds, and toss them into a large bowl.
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12
Remove the sausage meat from the casing, and crumble it in with the shredded bread, breaking up any meat clumps with your fingers.
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13
Pour the beaten egg over the meat, and sprinkle the salt, freshly ground black pepper, and parsley on top.
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14
Fold and toss and squeeze all the ingredients through your fingers to distribute them evenly.
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15
Scoop up a small amount of the meat mixabout a heaping teaspoonand roll it in your palms to form a 1-inch ball (the size of a large grape).
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16
Continue to form balls until all the meat is used up.
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17
Meanwhile, fill the 4-quart saucepan with 3 quarts of lightly salted water to poach the meatballs, and bring it to a boil.
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18
Drop in the meatballs, cover the pot, and return the water to a boil quickly.
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19
Adjust the heat to keep the water simmering gently, and poach the meatballs, uncovered, about 5 minutes, until cooked through.
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20
Lift them out with a spider or strainer, let drain briefly, and drop them into the finished soup (discard the poaching water).
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21
Bring the soup to a simmer, and cook meatballs and soup together for about 5 minutes.
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22
(If youll be serving the soup later, put the meatballs in a bowl.
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23
Reheat them in the soup, and simmer 5 minutes just before serving.)
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24
Turn off the heat, and ladle the soup, with plenty of vegetables and meatballs, into warm bowls.
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25
Sprinkle each serving with some of the grated cheese, and give it a drizzle of your best olive oil.
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26
Serve right away, passing more cheese at the table.
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27
If you are adding provola to the soup, as I like to do, drop in the cubes just after the meatballs have simmered in it and youve turned off the heat.
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28
Give the soup one good stir to distribute the provola pieces, which will begin to melt right away, and immediately ladle individual portions into your warm bowls.
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29
(Dont leave the provola in the soup pot for a long time before serving, because it will become stringy.)
