Instructions: Mash the garlic into a paste with about 1 teaspoon salt. In a medium bowl, combine lamb, garlic paste, and parsley. Season with salt and pepper. Form into 1-inch meatballs, each weighing about 1/3 ounce.

In a medium stockpot, bring stock to a boil. Add chicken, and simmer until cooked through, 15 to 20 minutes. Remove chicken from stock, and when cool enough to handle, tear meat into bite-size pieces; discard bones. Measure 1 1/2 cups mixed white and dark meat, and set aside. Reserve remaining chicken for another use.

Toast pastina in a medium skillet over medium heat until golden, shaking pan occasionally, about 5 minutes. Add pastina to stock, and return to a simmer. Reduce heat, and cook until tender, about 10 minutes. Add meatballs and chicken pieces, and simmer until meatballs are cooked through, about 5 minutes.

Divide the greens among soup plates. Ladle soup over greens. Sprinkle with salt and pepper; top with Parmigiano-Reggiano shavings. Serve immediately.

This recipe yields 6 servings.

Comments: This classic hearty soup is known as "mariata" in Italy, a reference to the "marriage" of lamb, chicken, Parmigiano-Reggiano, and mixed bitter greens. Although it is traditionally prepared with unusual vegetables such as wild fennel and wild chicory, you can use more readily available greens such as arugula and watercress in this recipe. For a vegetarian version, leave out the meat, and substitute vegetable stock for the chicken stock.

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