1. FOR THE BROTH: heat onion, fennel, garlic, porcini, pork, beef, and bay leaf in Dutch oven over medium-high heat; cook, stirring frequently, until meats are no longer pink, about 5 min. add wine and Worcestershire; cook for 1 min. Add chicken broth, beef broth, and water; bring to simmer. Reduce heat to low, cover, and simmer for 30 min.
2. FOR THE MEATBALLS: while broth simmers, combine bread, cream, Parmesan, onion, garlic, and pepper to taste in bowl; using fork, mash mixture to uniform paste. Using stand mixer fitted with a paddle, beat pork, baking powder, and 1/2 teaspoons salt on high-speed until smooth and pale, 1 to 2 min., scraping down bowl as needed. Add bread mixture, beef, and oregano; mix on medium low speed until just incorporated, 1 to 2 min., scraping down bowl as needed. Using moistened hands, for keeping teaspoons of meat mixture into smooth, round meatballs; you should have 30 to 35 meatballs cover and refrigerate for up to one day.
3. Strain broth through fine mesh strainer set over large bowl or container, pressing on solids to extract as much liquid as possible. Wipe out Dutch oven and return broth to pot. (Broth can be refrigerated for up to three days. Skim off fat before reheating.)
4. Return broth to simmer over medium-high heat. Add pasta and kale; cook, stirring occasionally for 5 min. Add meatballs; return to simmer and cook, stirring Occasionally, until meatballs are cooked through and pasta is tender, 3 to 5 min. Season with salt and pepper to taste, and serve.
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|Serving Size: 1 Serving (931g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 39 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.7mg||4 %|
|Sodium 2519.6mg||87 %|
|Potassium 781.3mg||21 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.5g|
|Protein 14g||20 %|
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Calories per serving: 131
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