Mini Meatball Minestra and Grilled Provolone

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3 tablespoons extra-virgin olive oil

1/4 pound pancetta, diced

1 medium-large onion, chopped

3 cloves garlic, grated or finely chopped

2 heads escarole, chopped

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste

1 (15-ounce) can cannellini beans, drained

2 quarts chicken stock

3 cups water

1 pound ground beef, pork and veal, meat loaf mix

1 large egg

2 handfuls bread crumbs

Splash milk

A handful grated Parmigiano-Reggiano, plus some to pass at table

1 teaspoon fennel seeds

1/2 teaspoon allspice

A handful fresh parsley leaves, finely chopped

1 cup mini penne or ditalini pasta

1 lemon, zested, for garnish