Veal and parmesan meatballs in broth with ditalini

1.Heat half the olive oil in a frying pan over medium-high heat, add onion and stir until tender (3-5 minutes). Meanwhile, soak bread in milk until liquid is absorbed (2 minutes), then finely chop, return to bowl and add onion (set pan aside). Combine veal, pork, garlic and parmesan in a separate bowl, then add onion mixture and season well. Knead to combine, then form into golf-ball-sized meatballs.

2.Cook pasta in a saucepan of boiling salted water until al dente (10 minutes), then drain and divide among 4 bowls.

3.Meanwhile, wipe frying pan clean, add remaining oil and cook the meatballs in batches over high heat, turning occasionally, until golden and just cooked through (6-8 minutes).

4.Bring chicken stock to the boil, add cavolo nero and meatballs, return to the boil, then serve scattered with extra parmesan to taste.