Name: Brothy Meatballs with Peas
Yield: 6–8 servings
Ingredients: 1 small onion, finely chopped; 1 cup very finely chopped parsley; ¾ cup plain whole-milk Greek yogurt; 1 Tbsp. fennel seeds; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 2 lb. ground pork or lamb; 2 Tbsp. (or more) extra-virgin olive oil, plus more for drizzling; 3 large shallots, thinly sliced; 4 garlic cloves, thinly sliced; 2 medium fennel bulbs, halved, cored, very thinly sliced lengthwise, divided; Kosher salt, freshly ground pepper; 4 cups low-sodium chicken or vegetable broth; 3 Tbsp. white wine vinegar, divided; 2 cups pea shoots (tendrils); ½ cup torn dill; ½ cup parsley leaves with tender stems; 8 oz. sugar snap peas, thinly sliced on a diagonal (about 2 cups); 2 cups shelled fresh (or frozen) English peas and/or shelled fava beans; 3 cups cooked fregola, Israeli couscous, or farro; Aleppo-style pepper (optional), lemon wedges, and grated Parmesan (for serving)

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene

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.

Brothy Meatballs with Peas, Fennel, and Tiny Pasta

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