Wintertime Italian Wedding Soup – Rachael Ray

Ingredients

• 1 tablespoon olive oil
• 1 large head garlic, halved and cloves left in their skins
• 1 onion, peeled and quartered
• 1 lemon, sliced into 4 slices
• A few stems of parsley, thyme and a large bay leaf
• A few white or black peppercorns
• 1 quart chicken stock plus 3 cups water
• 1 large chunk of rind from a wheel of Parmigiano-Reggiano cheese
• 1/2 to 2/3 cup breadcrumbs
• 1/3 cup half-and-half
• 1 pound ground pork
• Salt and white pepper
• 1 egg
• About 1/4 teaspoon nutmeg
• 1 clove garlic, grated or finely chopped
• 1/2 cup grated Pecorino and/or Parmigiano-Reggiano cheeses
• A fat drizzle of EVOO – Extra Virgin Olive Oil
• 5 to 6 cups chopped, stemmed escarole, cut into bite-sized pieces
• 1/4 pound maltagliati (torn egg pasta, Buon Italia brand preferred) or broken egg lasagna sheets or other wide egg pasta
• Juice of 1 small lemon, to serve