Ingredients
1 small onion
12 ounces ground pork
1 large egg, beaten
1 1/2 teaspoons fennel seeds, crushed
1/3 cup grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2/3 cup orzo
2 tablespoons fresh lemon juice, plus wedges for serving
Extra-virgin olive oil and fresh dill sprigs, for serving
Preparation
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.
