step by step guide to prepare favorite Tomato, fennel and meatball soup

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, fennel and meatball soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, fennel and meatball soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, fennel and meatball soup is something that I’ve loved my entire life.

Table of Contents


  • 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


  • Step 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.
  • Step 2
    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.
  • Step 3
    Bake for 10 to 15 minutes or until cooked through.
  • Step 4
    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.
  • Step 5
    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.
  • Step 6
    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.

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