Tomato, Fennel And Meatball Soup
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Serves4
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Prep10 minutes
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Cook40 minutes
Ingredient
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2 fennel bulbs
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1 tablespoon extra virgin olive oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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1 litre salt-reduced chicken stock
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2 x 400g cans chopped tomatoes
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1 teaspoon caster sugar
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2 tablespoons chopped fresh flat-leaf parsley leaves
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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
