Ingredients (~4 servings)
The Meatballs
- 1 lb ground pork (at least 15% fat)
- 1 cup fresh white breadcrumbs
- 1/4 cup milk
- 1 small onion, grated
- 1/3 cup grated Parmigiano Reggiano
- 1 teaspoon fennel seeds
- 1/2 teaspoon red chili flakes
- Small handful fresh parsley, finely chopped
- 1 teaspoon salt
The Pesto
- 1/3 cup pine nuts
- 2 large bunches fresh basil (stems included)
- 1/3 cup grated Parmigiano Reggiano
- 1 small clove garlic, peeled
- 1/4 cup olive oil (plus more if needed)
- Salt and black pepper to taste
The Broth
- 1 large fennel bulb, finely diced
- 4 small zucchini, thinly sliced
- 1 cup orzo pasta
- 6 cups chicken stock
- 1 Parmigiano Reggiano rind (optional but recommended)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Form the Meatballs
In a medium bowl, mix the breadcrumbs and milk. Let them sit for 5 minutes to form a panade; this paste keeps the meatballs tender.
Grate the onion directly into the bowl to catch the juices. Add the ground pork, grated cheese, fennel seeds, chili flakes, chopped parsley, and salt. Mix gently with your hands until just combined; do not overwork the meat or it will become tough.
Roll the mixture into 12 balls about the size of a golf ball. Place them on a plate and refrigerate for 15 minutes to firm up.
Make the Pesto
Toast the pine nuts in a dry skillet over medium heat for ~2-3 minutes until golden brown and fragrant. Watch them closely as they burn instantly.
Place the toasted nuts, basil (stems and leaves), garlic, and parmesan into a food processor. Pulse until coarsely chopped.
With the motor running, slowly stream in the olive oil until you have a loose, vibrant green sauce. Season with salt and pepper.
Brown the Meatballs
Heat a large skillet over medium-high heat with a splash of oil. Fry the meatballs for ~4-5 minutes, turning occasionally, until they are browned on all sides. They do not need to be cooked through at this stage. Remove them to a plate.
Build the Broth Base
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced fennel and a pinch of salt. Cook for ~10 minutes until softened and just starting to caramelize on the edges.
Add the sliced zucchini and cook for another 5 minutes.
Pour in the chicken stock and add the parmesan rind. Bring to a simmer.
Poach and Finish
Stir the orzo into the simmering broth. Gently nestle the browned meatballs back into the pot.
Simmer for ~8-10 minutes. The orzo should be tender and the meatballs cooked through.
Remove the parmesan rind. Ladle the soup into bowls and top with a generous spoonful of the fresh pesto.
Meatball and Zucchini Orzo Broth
Ingredients
The Meatballs
- 1 lb ground pork at least 15% fat
- 1 cup fresh white breadcrumbs
- 1/4 cup milk
- 1 small onion grated
- 1/3 cup grated Parmigiano Reggiano
- 1 teaspoon fennel seeds
- 1/2 teaspoon red chili flakes
- Small handful fresh parsley finely chopped
- 1 teaspoon salt
The Pesto
- 1/3 cup pine nuts
- 2 large bunches fresh basil stems included
- 1/3 cup grated Parmigiano Reggiano
- 1 small clove garlic peeled
- 1/4 cup olive oil plus more if needed
- Salt and black pepper to taste
The Broth
- 1 large fennel bulb finely diced
- 4 small zucchini thinly sliced
- 1 cup orzo pasta
- 6 cups chicken stock
- 1 Parmigiano Reggiano rind optional but recommended
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Mix breadcrumbs and milk to form panade. Add ground pork, cheese, spices, and herbs. Mix gently and form 12 meatballs.
- Toast pine nuts until golden. Blend with basil, garlic, and parmesan. Stream in olive oil to make pesto.
- Brown meatballs in skillet for 4-5 minutes. Set aside.
- Sauté fennel in olive oil for 10 minutes. Add zucchini and cook 5 minutes.
- Pour chicken stock into pot. Add parmesan rind and bring to simmer.
- Add orzo and meatballs. Simmer 8-10 minutes until pasta is tender and meatballs are cooked.
- Remove parmesan rind. Serve soup topped with fresh pesto.
