Purists beware- this rich soup may contain a few ingredients that your Nonna may not approve of. If you’re making a big batch to freeze, hold off on cooking the pasta at the end of the recipe. I warm this up and add the pasta just as the soup starts simmering and will often throw in leftover piece of pork belly if by some miracle it hasn’t been eaten up.
1/2tspGround black pepper
1bunch Swiss chard
Finely dice your onion and mince the garlic. Mix the meat, garlic, onion, egg, salt, pepper, thyme and oregano and shape into small, 1” meatballs.
Grab a large pot or Dutch oven and heat the oil. Add in the meatballs and sear them on all sides. Once you reach a good color, add in the paste and the anchovy, smashing these down in the fat.
Pour in the stock in and add the pasta with 2 tsps salt. While the pasta and meatballs are cooking, stem the chard and finely slice. Toss in the chard about 3 minutes before the pasta is done cooking.
Taste the soup and adjust seasoning, if needed. Juice the lemon over the soup before serving.