• 2 quarts chicken stock
• 3/4 pound ground veal
• salt and pepper
• 1/4 cup ricotta
• A few grates nutmeg
• 1/2 cup breadcrumbs
• 1 large clove garlic, grated or pasted
• 1 egg, beaten
• 1/4 cup grated Parmigiano Reggiano
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 package of cheese or meat tortellini
• 1 pound fresh spinach, mushroom or cheese tortellini
• 4 – 5 cups tender mixed spring greens or 1 head escarole, chopped

Bring the stock to a boil. Lower the heat to keep it at a low simmer.

Meanwhile, in a large bowl, season the veal with salt and pepper. Add the ricotta and nutmeg. Mix in the breadcrumbs, garlic, egg, Parmigiano-Reggiano and EVOO.

Using a small scoop, roll the veal mixture into 24 to 30 walnut-size balls.

Add the dumplings to the broth and simmer for 8-10 minutes. Add the tortellini and cook for 3 minutes more. Stir in the greens to wilt and turn off the heat; let stand for 2 minutes. Serve in shallow bowls.

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