In a large stock pot cook chopped up pancetta until about ¾ cooked. Then throw in onions, garlic, celery, carrots and saute until onions are translucent. Toss in the rest of the ingredients (except the pasta)and bring to a bowl. Once at a boil bring down heat and let simmer for 20 minutes.(during this time I like to prepare the polpettes) After it has simmered for 20 minutes add the browned polpette and cup of pasta and continue to cook soup for another 10 minutes, or until pasta is cooked. Serve and top with pecorino or parmigiano cheese.
In a large stock pot on medium high heat, heat up butter or oil and sauté onions, garlic, celery, and carrots until onions are translucent.
Toss the rest of the ingredients (except the pasta and cheese) and bring to a boil. Once at a boil bring down heat and let simmer for 20 minutes.
After it has simmered for 20 minutes add in your pasta and cook soup for another 10 minutes or until pasta is cooked.
Mix in cheese(saving some to top with) then serve and enjoy
Optional you can add chopped pancetta to soup bowls.