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This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.
Recipe information
Yield
6–8 servings
Ingredients
Meatballs
1
1
¾
1
2
1
2
Assembly
2
3
4
2
4
3
2
½
½
8
2
3
Preparation
Meatballs
Step 1
Mix onion, parsley, yogurt, fennel seeds, salt, and pepper in a large bowl just to combine. Add pork and mix with your hands (or a wooden spoon) until well blended but take care not to overmix, or meatballs could be dense.
Step 2
Using your hands, lightly pack meatball mixture into tangerine-size balls (about 1½" in diameter) and place them on a rimmed baking sheet.
Assembly
Step 3
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Working in batches and adding more oil if needed, add meatballs to pot, making sure to leave enough space between them so you can move them freely, and cook, turning occasionally to help them keep their shape, until evenly browned on all sides, 5–8 minutes. Transfer to a clean rimmed baking sheet.
Step 4
Add shallots, garlic, and half of fennel to pot (no need to wipe out). Season with salt and pepper and cook, stirring occasionally and reducing heat as needed, until vegetables are softened and starting to brown, 10–12 minutes.
Step 5
Add broth and 2 Tbsp. vinegar to pot and bring liquid to a simmer. Return meatballs to pot along with any juices that have accumulated on baking sheet and simmer long enough to let flavors meld, 6–8 minutes.
Step 6
Meanwhile, toss pea shoots, dill, remaining sliced fennel bulb and remaining 1 Tbsp. vinegar in a medium bowl; season with salt and pepper. Set salad aside.
Step 7
Just before serving, add sugar snap peas and English peas to broth and cook until no longer raw, just a minute or two (you want them to retain a little bit of bite).
Step 8
Spoon fregola into bowls and ladle meatballs, vegetables, and broth over. Top with reserved pea shoot salad and sprinkle with Aleppo-style pepper if desired. Serve lemon wedges and Parmesan alongside.
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Reviews (23)
Back to TopThis is a recipe I continue to come back to! The balance of richness from the meatballs and broth cut with the freshness of the vinegar, fennel, and dill is incredible! A perfect cozy meal.
Jenn
Toronto, Canada
3/14/2023
This is easily one of my favorite bon appetit recipes. The first time I made it I definitely had the problem of the meatballs falling apart during cooking. This time I added an egg and cooked them in the oven at 400 for 15 minutes, and then broiled them for 10 minutes. They came out perfect.
Lindsay
Dallas, Texas
9/20/2021
Really one of the best things I've made in some time! We simplified steps and cooked the meatballs in cast iron skillets in the oven at 450, browning them for a short bit under the broiler. Held their shape beautifully. All the fresh Spring flavors were delightful! Substituted garlic scapes for pea shoots (no pea shoots left around here). Will make again!
Carolyn
Walla Walla, WA
6/16/2021
Added a beaten egg to the meatballs. They held together well. Otherwise, delicious!
Anonymous
Cheektowaga NY
4/4/2021
Tasted great, but the meatballs did almost immediately fall apart. The flavors, however, were wonderful and I've got soup for days.
Anonymous
Houston, TX
1/11/2021
This was amazing, but the meatballs fell apart so easily. It was still really nice with the mince mixture throughout the broth. I especially loved all the fennel.
Anonymous
Australia
4/11/2020
This is honestly some of the best soup I have ever had. I didn’t follow the recipe perfectly as I couldn’t get my hands on enough pea shoots and a couple other items. Even still- IT IS SO GOOD. The lemon adds a wonderful crisp flavor and I used couscous which are just fun to eat amiright? Anyway- make this.
ATellyCooks
Jersey
11/18/2019