Grate the onion into a medium sized bowl, then add the breadcrumbs and milk. Mix to combine.

Finely chop the parsley and add it along with pork mince, fennel seeds, chilli flakes, and salt into the bowl. Grate in Parmigiano Reggiano and mix well with your hands.

Roll the mixture into 12 equal sized balls and refrigerate to set.

Toast the pine nuts in a dry frying pan for 2 minutes over medium heat, then let cool.

In a food processor, combine pine nuts, basil, garlic, and grated Parmigiano Reggiano. Run the processor while slowly drizzling in olive oil. Season with salt and pepper.

Heat a large frying pan over medium-high heat. Fry the meatballs for a couple of minutes on each side until browned but not cooked through.

Heat 2 tbsp of olive oil in a large saucepan. Fry the fennel for 10 minutes until softened and starting to caramelize, then add the courgettes and cook for another 5 minutes.

Add the orzo to the chicken stock, then gently nestle the meatballs into the pan with the Parmigiano Reggiano rind. Simmer for 8 minutes.

Season the broth to taste, remove the Parmigiano Reggiano rind, spoon into bowls, and top with pesto. Serve.