Spring meatballs with orecchiette in lemony broth

Spring meatballs with orecchiette in lemony broth

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Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"I’ll admit it – I love a good meatball and would happily eat them all year round. That’s why I’m giving them a little spring makeover: Plenty of fresh herbs, fennel, crunchy snap peas and a lemony broth that keeps everything light and fresh. On days when the air starts to feel warmer but you’re still craving something comforting, I honestly can’t think of a better dish. To keep the meatballs tender and less dense, I deliberately skip the usual breadcrumbs and egg. I use Ricotta to bind the mixture instead, it keeps them juicy and super fluffy. A bit of Parmesan goes into the mix as well, though Pecorino tastes just as good here. When it comes to the meat, it’s entirely up to you. I usually prefer pork because it pairs beautifully with the fresh herbs. Around Easter, lamb is a great option and adds a slightly deeper flavor, and beef works perfectly in the lemony broth too. Sometimes I add beans or chickpeas for a bit more substance, but that’s absolutely optional. And since this isn’t meant to be a classic noodle soup, the pasta shouldn’t be too small, but also not too large. I love using orecchiette, but feel free to choose your favorite shape. The fresh vegetables spooned over the top soften the typical “soup” character and, for me, turn it into the ultimate transitional dish — something that sits right in between, just like spring itself."
Difficulty
Medium 👍
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
350 g
ground pork
45 g
ricotta cheese
10 g
Parmesan cheese
1
shallots
1 cloves
garlic
½
fennel
½
lemon
7½ g
parsley
5 g
dill
7½ g
mint
75 g
snap peas
1 tsp
grainy mustard
¾ tsp
fennel seeds
¾ tsp
chili flakes
100 g
orecchiette
½ tbsp
olive oil
250 ml
vegetable stock
250 ml
water
olive oil (for frying)
salt
pepper

Utensils

cutting board, knife, grater, large bowl, cast iron pot, tongs, cooking spoon, large pot, sieve, bowl, ladle

Nutrition per serving

Cal880
Fat68 g
Protein32 g
Carb44 g
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  • Step 1/4

    Thinly slice the shallots and finely mince the garlic. Cut the fennel into thin strips. Zest and halve the lemon and cut one half into slices. Finely chop the parsley, including the stems, and chop the dill and mint as well. Slice the snow peas into strips. Finely grate the Parmesan.
    • 1 shallots
    • 1 cloves garlic
    • ½ fennel
    • ½ lemon
    • 7½ g parsley
    • 7½ g mint
    • 5 g dill
    • 75 g snap peas
    • 10 g Parmesan cheese
    • cutting board
    • knife
    • grater

    Thinly slice the shallots and finely mince the garlic. Cut the fennel into thin strips. Zest and halve the lemon and cut one half into slices. Finely chop the parsley, including the stems, and chop the dill and mint as well. Slice the snow peas into strips. Finely grate the Parmesan.

  • Step 2/4

    In a mixing bowl, combine half of the mint and the parsley with the ground meat, ricotta, mustard, fennel seeds, some lemon zest and the grated Parmesan. Season with salt and pepper and mix thoroughly. Shape the mixture into small meatballs.
    • 350 g ground pork
    • 45 g ricotta cheese
    • 1 tsp grainy mustard
    • ¾ tsp fennel seeds
    • salt
    • pepper
    • large bowl

    In a mixing bowl, combine half of the mint and the parsley with the ground meat, ricotta, mustard, fennel seeds, some lemon zest and the grated Parmesan. Season with salt and pepper and mix thoroughly. Shape the mixture into small meatballs.

  • Step 3/4

    Heat a little olive oil in a large pot over medium-high heat. Add the meatballs and brown them on all sides for approx. 5–7 min., until golden brown. Remove from the pot and set aside. In the same pot, add a drizzle of olive oil. Sauté the shallots, garlic and half of the fennel for approx. 3 min., until slightly softened. Add a few slices of lemon and a pinch of chili flakes, season with salt and pepper and fry briefly, until the lemon develops some dark spots. Deglaze with stock and water and bring to a boil. Reduce the heat, return the meatballs to the pot and let simmer gently, covered, for approx. 15 min.
    • olive oil (for frying)
    • ¾ tsp chili flakes
    • salt
    • pepper
    • 250 ml vegetable stock
    • 250 ml water
    • cast iron pot
    • tongs
    • cooking spoon

    Heat a little olive oil in a large pot over medium-high heat. Add the meatballs and brown them on all sides for approx. 5–7 min., until golden brown. Remove from the pot and set aside. In the same pot, add a drizzle of olive oil. Sauté the shallots, garlic and half of the fennel for approx. 3 min., until slightly softened. Add a few slices of lemon and a pinch of chili flakes, season with salt and pepper and fry briefly, until the lemon develops some dark spots. Deglaze with stock and water and bring to a boil. Reduce the heat, return the meatballs to the pot and let simmer gently, covered, for approx. 15 min.

  • Step 4/4

    Meanwhile, cook the pasta according to package instructions. Towards the end of the broth's cooking time, stir in the juice of the remaining lemon half. In a bowl, toss the remaining fennel with the snap peas and the remaining mint and season with salt, pepper and some olive oil. To serve, divide the cooked pasta between deep bowls. Spoon the meatballs and broth over the top and finish with the fresh fennel and snap pea mixture. Garnish with dill, some lemon zest, and freshly grated Parmesan.
    • 100 g orecchiette
    • ½ tbsp olive oil
    • salt
    • pepper
    • large pot
    • sieve
    • bowl
    • ladle

    Meanwhile, cook the pasta according to package instructions. Towards the end of the broth's cooking time, stir in the juice of the remaining lemon half. In a bowl, toss the remaining fennel with the snap peas and the remaining mint and season with salt, pepper and some olive oil. To serve, divide the cooked pasta between deep bowls. Spoon the meatballs and broth over the top and finish with the fresh fennel and snap pea mixture. Garnish with dill, some lemon zest, and freshly grated Parmesan.

  • Enjoy your meal!

    Spring meatballs with orecchiette in lemony broth

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