Brothy Orzo and Pork Meatballs

Brothy Orzo and Pork Meatballs
Photo: Ryan Liebe
Prep Time:
20 mins
Total Time:
35 mins

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.


  • 1 small onion

  • 12 ounces ground pork

  • 1 large egg, beaten

  • 1 ½ teaspoons fennel seeds, crushed

  • cup grated Parmigiano-Reggiano, plus more for serving

  • Kosher salt and freshly ground pepper

  • 4 cups low-sodium chicken broth

  • cup orzo

  • 2 tablespoons fresh lemon juice, plus wedges for serving

  • Extra-virgin olive oil and fresh dill sprigs, for serving


  1. 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.

  2. 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.

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