Pork and Fennel Meatball Soup
In winter time, a delicious warm soup is a cuddle for your soul. These classic tomato flavours and Aussie pork meatballs with a hint of fennel will chase the winter chills away.
55 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 400g SunPork Fresh Foods Pork Mince
- 2 tsp. fennel seeds
- 2 onions, chopped
- 3 cloves garlic, minced
- ½ cup breadcrumbs
- 2 Tbsp. olive oil
- 1 bulb fennel, sliced
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 400g tin crushed tomatoes
- 2 tsp. sugar
- 200ml double cream
- 500ml chicken stock
- 150g spaghetti / pasta
- 1 Tbsp. butter
- 100g parmesan, finely grated, to serve
- 1 Tbsp. fresh parsley, chopped, to serve
How to make it
- In a fry-pan over med. heat, toast fennel seeds. Remove from heat and transfer into a mortar and pestle and crush.
- In the same fry-pan, sauté half the chopped onion and one clove of garlic until softened. Remove from heat, then add crushed fennel seeds.
- To make meatballs, place mince, onion mix and breadcrumbs in a bowl and mix to combine.
- Roll meatballs into 3cm round balls and refrigerate covered until ready to cook.
- In a large saucepan over med. heat, place olive oil, remaining onion, sliced fennel, celery, carrot, remaining garlic and season with salt and pepper. Turn heat to low and cover, stirring regularly to avoid sticking until softened.
- Add tomatoes and sugar and simmer on med. heat for approx. 10 mins. Add cream and simmer for a further 5 mins.
- Remove from the heat, add stock and blend with a stick blender until smooth, taking care with the hot liquid. Set aside.
- Prepare pasta according to pack instructions.
- Meanwhile, in a large fry-pan, add butter and cook meatballs until cooked through and browned on all sides.
- Drain pasta and return to saucepan, then add soup and allow to return to desired temperature.
- Ladle soup into individual bowls, then top with meatballs, add grated parmesan and parsley.
- Serve and enjoy!
