Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Brothy Orzo and Pork Meatballs Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on April 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 20 mins Total Time: 35 mins Servings: 4 In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo pasta, lemon juice, and fresh dill. Ingredients 1 small onion 12 ounces ground pork 1 large egg, beaten 1 ½ teaspoons fennel seeds, crushed ⅓ cup grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth ⅔ cup orzo 2 tablespoons fresh lemon juice, plus wedges for serving Extra-virgin olive oil and fresh dill sprigs, for serving Directions Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter. In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges. Cook's Notes Israeli couscous is a good substitute for the orzo. Rate it Print