Heat oil in a pot over medium-high heat, a turn of the pan. Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind. Simmer 20 minutes then cool and strain. 
 
Combine breadcrumbs and cream, and let stand for a few minutes. Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl. Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well. 

 
Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them. Simmer 3-4 minutes then add pasta and cook 3-4 minutes more. Wilt greens into soup, add lemon juice and serve in shallow bowls.