Tomato, Fennel and Meatball Soup

Ingredients:
* 1 small brown onion, roughly chopped
* 2 garlic cloves, crushed
* 1/2 cup fresh flat-leaf parsley leaves
* 400g pork and veal mince
* 1/2 cup fresh breadcrumbs
* 1 tablespoon extra virgin olive oil

For the soup:
* 2 fennel bulbs
* 1 tablespoon extra virgin olive oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 1 litre salt-reduced chicken stock
* 2 x 400g cans chopped tomatoes
* 1 teaspoon caster sugar
* 2 tablespoons chopped fresh flat-leaf parsley leaves

Instructions:
1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.

1. Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray

2. Bake for 10 to 15 minutes or until cooked through.

3. Meanwhile, prepare soup: Trim fennel bulbs, reserving fronds. Thinly slice bulbs. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and fennel. Cook, stirring regularly, for 10 minutes or until fennel has softened.

4. Add stock, tomato and sugar. Season with salt and pepper. Stir to combine. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes.

5. Add parsley and meatballs. Simmer for a further 10 minutes or until meatballs are heated through. Season with salt and pepper. Serve sprinkled with reserved fennel fronds.

Source: TipsForHealthy.Life

bon appetit