Veal Dumplings with Escarole in Broth

• 2 slices good-quality white bread
• 1 cup whole milk
• 1 1/4 pounds ground veal
• Kosher salt and freshly ground pepper
• Freshly grated nutmeg
• About 1/3 cup crumbled gorgonzola dolce
• About 1/3 cup grated Parmigiano-Reggiano
• 10 to 12 medium fresh sage leaves, very thinly sliced
• 2 cloves garlic, grated or made into a paste
• 1 egg, lightly beaten
• EVOO, for drizzling
• 1 head escarole
• 8 cups chicken stock
• 1/3 bag extra-wide egg noodles
• Lemon zest, for serving

1. Soak the bread in the milk in a small bowl to soften.
2. Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg.
3. Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg.
4. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture.
5. Drizzle in a little EVOO and gently mix until combined.
6. Keep a bowl of warm water on hand for rolling the meatballs or use a 2-ounce scoop.
7. Roll or scoop the meat mixture into balls, moistening your hands if not using a scoop, and place on a baking sheet or large plate.
8. Coarsely chop the escarole into 2-inch pieces.
9. Bring the stock and 2 to 3 cups water to a low boil in a wide pot.
10. Add the meatballs and simmer until cooked through, 8 to 10 minutes.
11. Add the escarole during the last minute or 2 of cooking and stir until wilted.
12. Meanwhile, cook the noodles in a pot of boiling salted water until al dente.
13. Drain and add to the soup.
14. Ladle the soup into bowls and top with a few grates of lemon zest.
15. Cook's Note: The soup, without the noodles, can be covered and refrigerated for a make-ahead meal.
16. Add the noodles before serving.

white bread, milk, ground veal, kosher salt, nutmeg, sage, garlic, egg, head, chicken stock, egg noodles, lemon zest

Taken from www.foodnetwork.com/recipes/rachael-ray/veal-dumplings-with-escarole-in-broth-recipe.html (may not work)