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Country Chicken And Mushroom Pie - Pork And Veal Meatballs - Tomato, Fennel And Meatball Soup (part 3)

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Tomato, Fennel And Meatball Soup

·         Serves4

·         Prep10 minutes

·         Cook40 minutes

Ingredient

·         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

·         ½ quantity cooked Pork and veal meatballs

 Recipe

1.    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.

2.    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.

3.    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.

·         Nutrition: (per serve) 1484kJ; 15g fat; 3.9g sat fat; 28.6g protein; 24.4g carbs; 7g fibre; 71mg chol; 923mg sodium.

Tomato, Fennel And Meatball Soup

Tomato, Fennel And Meatball Soup

 

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