Step 1Cut the green tops from the green garlic stalks, wash them in plenty of cold water and drain well.
Step 2In a large saute pan over medium heat, cook the garlic greens in the olive oil and season with one-fourth teaspoon salt, stirring frequently until tender, about 4 minutes. Remove from heat, and set the greens aside until cool enough to handle. Then finely chop the greens and set aside.
Step 3In a medium bowl, combine the bread crumbs, Parmigiano, flour, remaining salt, ricotta, eggs and cooled chopped garlic. Mix well. Cover and set aside to rest for 15 minutes.
Step 4Form the dough into 12 balls almost 1 1/2 inches in diameter (like meatballs), and set aside while you make the soup.
Step 1In a heavy-bottomed pot, combine the olive oil and prosciutto and cook over low heat for about 3 minutes to soften the prosciutto. Stir in the leeks, chile and marjoram, and cook for an additional 3 minutes.
Step 2Add the garlic, salt and broth and increase the heat to high. Cover and bring the soup to a simmer and adjust the heat to maintain a simmer. Continue to cook for 5 minutes to develop the flavor. Remove the piece of prosciutto or pancetta and save it for another soup, or discard.
Step 3Drop the dumplings one by one into the soup, gently simmering uncovered until the strangolapretti bob to the surface, about 3 minutes. Serve immediately with additional grated Parmigiano Reggiano.