Brothy Meatballs with Peas Fennel and Tiny Pasta

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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