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.