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
1 head escarole
8 cups chicken stock
1/3 bag extra-wide egg noodles
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
Lemon zest, for serving
The soup, without the noodles, can be covered and refrigerated for a make-ahead meal. Add the noodles before serving.
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