Put the meatball ingredients into a bowl (pour the milk over the breadcrumbs when adding it). Mix together well with a fork.

When it all is mixed thoroughly, use a teaspoon measure to make mini meatballs.

You will need to use your hands to form them into round balls. Put them on a plate or tray. They don't take long to make, if you've never done this before.

Put the water, vegetables and extra virgin olive oil in a large pot over medium high heat.

Bring to a boil, then lower the heat to have the vegetables simmer. Add a teaspoonful of Kosher or sea salt (these are less salty than table salt). You can also add a little beef bouillon (I only use Better than Bouillon).

Begin carefully adding the meatballs to the broth. Do not stir as they will float to the top once they are a little cooked, then you can stir gently.

Continue to simmer gently for about 20 minutes. About half way through, start cooking the pastina. You can also make the soup ahead of time, then finish the rest of the recipe just before you want to serve it.

Cook the pastina in salted water according to the instructions on the package. Do not overcook the pastina, if anything, undercook it.

Remove the cooked vegetables from the broth. These are totally edible (especially the carrots), but if you don't eat them, be sure to compost them.

Wash the endive well (don't worry about drying it). Remove the bottom parts of the endive, and chop the rest into about 1" (2.5 cm) pieces.

Toss it into the soup and stir.

Drain the water from the pastina and add to the soup. Stir well and cook longer if it's needed.

Taste and add salt to taste as it probably will need more (i.e. if it tastes bland, it needs more salt). Add some black pepper too, if you like.

Ladle into bowls and serve hot. Contrary to what you may read, nothing is served alongside or with this meatball soup. It is its own course.

Serve an antipasto beforehand and a pasta dish afterwards, but it is traditionally not eaten with anything else.