Brothy meatballs with peas, fennel, and tiny pasta

Maria cooked this one from:  https://www.bonappetit.com/recipe/brothy-meatballs-with-peas-fennel-and-tiny-pasta

She disliked several aspects of the original recipe, but the results were unusual and delicious!  They worked great as leftovers, and like many soup-y things got better over several days as the flavors melded.

Few things for next time:
   - Their meatball recipe didn't have any binding agent for the meatballs, so they were /very/ delicate.  Next time we should "use a real meatball recipe" (in the words of Maria).
    - Maybe make the meatballs slightly smaller and brown for less time.  There was a LOT of fond.
    - Use a little less vinegar than called for by the recipe.  It gave the soup a very bright flavor, but was, in my opinion, a little overbalanced  (although this got better over 2-3 days).

Here's right after adding the broth.  All the fond from the bottom made the clear chicken broth very brown.  I was worried it was a bit too much, and maybe it was, but it was still delicious!

The "tiny pasta" in the bowls

 Finished product with the fresh greens on top.