Meatball and Zucchini Orzo Broth
Most meatball soups treat the broth as an afterthought, but this recipe uses the meatballs as the seasoning agent for the liquid. By poaching them gently in the stock alongside fennel and zucchini, you create a light but savory base that is far more complex than its short cooking time suggests.
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.
Notes
Use at least 15% fat ground pork for juicier meatballs.
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