Brothy Meatballs With Greens
Recipe by Andy Baraghani | Total time: 35 minutes These meatballs start the way many good ones do, with eggs and panko mixed together first and given a few minutes to sit so the bread crumbs can fully soften. That small step makes all the difference, giving you meatballs that stay light and tender once they hit the pan. After they’ve browned, everything finishes together with broth, greens and fregola, a small toasted Sardinian pasta that turns pleasantly plump as it cooks. The meatballs gently season the broth while the fregola and greens soak it up. A small knob of butter, swirled in toward the end to emulsify the broth, gives the whole pot a little richness. The results land somewhere between soup and pasta, deeply comforting but still light enough that you’ll likely keep wanting another spoonful. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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