Brothy Orzo and Pork Meatballs

Name: Brothy Orzo and Pork Meatballs
Prep time: 20 min
Total time: 35 min
Ingredients: 1 small onion; 12 ounces ground pork; 1 large egg, beaten; 1.5 teaspoons fennel seeds, crushed; 0.333 cup grated Parmigiano-Reggiano, plus more for serving; Kosher salt and freshly ground pepper; 4 cups low-sodium chicken broth; 0.667 cup orzo; 2 tablespoons fresh lemon juice, plus wedges for serving; Extra-virgin olive oil and fresh dill sprigs, for serving

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By

Riley Wofford

Updated on April 18, 2021

Brothy Orzo and Pork Meatballs — 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.