Think you know Italian wedding soup? This is the version Italians actually serve

1. For the meats and broth: In a pressure cooker, combine the beef chuck, pork ribs, chicken thighs, prosciutto trimmings, spicy salami, sweet salami, red onions, carrot, celery and parsley. Cover with cold water (make sure the water does not exceed the maximum fill line in the pressure cooker). Place on high pressure and pressure cook for 25 minutes. Allow to depressurize naturally.

   Alternatively, meats and vegetables can be simmered in a large pot or Dutch oven until the meats are tender, about 3 hours.

2. When the cooker is depressurized, open the lid, add the fresh sausages and poach until cooked through, about 5 minutes.

3. Transfer the meats to a work surface and let cool slightly. Throw in the onions, carrots, celery and parsley. Grate and/or cut meats into serving-sized pieces, discarding bones as you go. Skim the fat accumulated on the surface of the broth, then return the meats to the broth. Season the broth with salt only if necessary.

4. For the Greens: In a large sauté pan, heat the olive oil over medium heat with the lardo or pancetta, garlic and chili pepper. Cook, stirring, until the pork fat is largely rendered and the pork is lightly browned, about 10 minutes. Working in batches to avoid overcrowding the pan, add the greens, stirring and letting them wilt between additions (covering the pan can help trap the steam and wilt the greens more quickly), until all the greens have been added and cook until very tender and a dull green color, about 25 minutes.

5. Once the greens are cooked through and much of their water has evaporated, let them fry gently in the melted fat for a few minutes, wetting them with small additions of liquid meat stock to prevent excessive browning and drying. Season greens with salt only if they need it.

6. When ready to serve, arrange the toasts in serving bowls. Top with a generous portion of cooked green vegetables, then pour the broth and pieces of meat on top. Sprinkle with Pecorino Romano and serve.

Remarks

You can often purchase prosciutto ends and trimmings at a deli counter or specialty store that sells sliced-to-order prosciutto.

To make the toast, drizzle slices of rustic country bread with olive oil, then toast them until golden brown. Rub each slice with a cut raw garlic clove to infuse the garlic flavor.

Special equipment

Pressure cooker (like an Instant Pot) or large Dutch oven or soup pot.