Martha Stewart Brothy Orzo and Pork Meatballs

Martha Stewart brothy orzo and pork meatballs are an easy one-pot soup made with ground pork, fennel seed and orzo in a bright lemon broth, ready in 35 minutes. Save this cozy weeknight dinner for spring nights, Sunday supper or family dinner, because it's all made in one pot.

Squeeze the grated onion dry before it goes into the meat, because that extra liquid is what turns meatballs mushy. Skip it and they fall apart in the simmering broth instead of staying tender and neat.

Martha crushes whole fennel seeds into the pork, which gives the meatballs a faint sausage-like sweetness without buying Italian sausage. The orzo also cooks right in the broth with the meatballs, so its starch thickens the soup slightly and nothing needs a second pot.

Martha Stewart Brothy Orzo and Pork Meatballs

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

420

kcal

Small pork meatballs poach in a light lemon broth alongside tender orzo until they're cooked through and juicy. A drizzle of olive oil and a handful of dill finish each bowl with a fresh, bright flavor.

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
  

Directions

• Grate the onion: Grate the small onion on a box grater, then squeeze out the excess liquid and transfer it to a large bowl. You should end up with about 1/2 cup of onion.
• Mix the meatballs: Add 12 ounces ground pork, 1 beaten egg, 1 1/2 teaspoons crushed fennel seeds, 1/3 cup grated Parmigiano-Reggiano and 1/2 teaspoon kosher salt to the onion. Stir until just combined, because overmixing makes the meatballs tough.
• Roll the meatballs: With dampened hands, roll the mixture into 24 balls, each about 1 1/2 inches in diameter. Wet hands keep the pork from sticking, so rinse them again if it gets tacky.
• Boil the broth: Bring 4 cups low-sodium chicken broth and 1 cup water to a boil in a medium pot. Then stir in 2/3 cup orzo and cook for 5 minutes.
• Simmer the meatballs: Add the meatballs to the pot, reduce the heat to low and cover. Cook, stirring once, for 6 to 7 minutes more, until the meatballs are cooked through.
• Season the soup: Stir in 2 tablespoons fresh lemon juice, then taste and season with kosher salt and freshly ground pepper. The lemon goes in last so its flavor stays bright.
• Serve: Ladle the soup into bowls and finish each with a drizzle of extra-virgin olive oil and a little more cheese. Then add pepper, fresh dill sprigs and a lemon wedge on the side.

Tools for this recipe

• OXO 4-sided box grater, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than orzo?

Israeli couscous is a good substitute, according to the original recipe. It's a bit larger, so check a piece for tenderness at the 5 minute mark before adding the meatballs.

How do I store leftover brothy orzo and meatballs?

Keep the soup in an airtight container in the fridge for up to 3 days. The orzo keeps soaking up broth as it sits, so add a splash of water or broth when you reheat it.

Can I make the meatballs ahead of time?

Yes, you can mix and roll the meatballs, then cover and refrigerate them for up to a day. Cook them straight from the fridge and the simmering time stays about the same.

Can I use ground chicken or turkey instead of pork?

Ground chicken or turkey will work, though they're leaner and the meatballs will be a little less rich. Keep the cheese and egg in the mix so they stay tender.

What's the most common mistake with these meatballs?

Overmixing is the big one, because working the pork too much makes the meatballs dense and tough. Stir only until everything just comes together, then roll with damp hands.