1Toast the fennel seeds in a dry pan for a minute until fragrant, then roughly crush.
2Add the breadcrumbs to a large bowl and pour over the milk to hydrate.
3Add the pork mince, crushed fennel, chilli flakes, oregano, lemon zest, chopped parsley, parmesan, salt and pepper.
4Mix well and form into small meatballs.
5Heat a large frying pan over medium heat with a light spray of oil.
6Sear the meatballs until browned on all sides, working in batches if needed.
7Remove and set aside.
8In the same pan, add the onion and cook for a few minutes until soft, then stir in the garlic.
9Pour in the bone broth and bring to a simmer.
10Add the frozen spinach and parmesan rind and return to a gentle simmer.
11Stir in the orzo and cook for 5–6 minutes, then add the meatballs back in and simmer for another 5 minutes until cooked through and the orzo is tender.
12Finish with chopped parsley, lemon juice and black pepper.
13Serve in bowls with extra grated parmesan on top.