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Brothy Meatballs with Peas

  • 2 Tbsp. (or more) extra-virgin olive oil, plus more for drizzling

  • 3 large shallots, thinly sliced

  • 4 garlic cloves, thinly sliced

  • 2 medium fennel bulbs, halved, cored, very thinly sliced lengthwise, divided

  • Kosher salt, freshly ground pepper

  • 4 cups low-sodium chicken or vegetable broth

  • 3 Tbsp. white wine vinegar, divided

  • 2 cups pea shoots (tendrils)

  • ½ cup torn dill

  • ½ cup parsley leaves with tender stems

  • 8 oz. sugar snap peas, thinly sliced on a diagonal (about 2 cups)

  • 2 cups shelled fresh (or frozen) English peas and/or shelled fava beans

  • 3 cups cooked fregola, Israeli couscous, or farro

  • Aleppo-style pepper (optional), lemon wedges, and grated Parmesan (for serving)

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