Grate the onion into a medium-sized bowl, then add the breadcrumbs and milk. Mix until combined.

Finely chop the parsley. Add both types of mince to the bowl along with the parsley, fennel seeds, chilli flakes, and 1 tsp of salt. Grate in the Parmigiano Reggiano, then mix well with your hands.

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

Toast the pine nuts in a dry frying pan over medium heat for 2 minutes until lightly toasted. Allow to cool.

In a food processor, combine the toasted pine nuts, basil, garlic (peeled), and Parmigiano Reggiano. Blend while slowly drizzling in 60ml of olive oil until you have a vibrant green sauce. Season with salt and pepper.

Heat a large frying pan over medium-high heat and 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 and fry the fennel for 10 minutes until softened and beginning to caramelise. Add the courgettes and cook for 5 minutes more.

Pour the orzo into the broth, then gently nestle the meatballs into the pan along with the Parmigiano Reggiano rind. Simmer for 8 minutes.

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