Pork and fennel meatball soup
Serves
Class="fa 6 Fa
People
Prep Time
10
Minutes
Cooking Time
50
Minutes
CUISINE
COURSE
Main
Method
A With In About Pepper, Then Tomato Onion, Paper, Cook Piece The With Until A Parchment Down And Turn Sticking And Stirring Season Chopped Low To Saucepan Butter Make The The Every Or A Cover Them Place Of Heat Oil The Saucepan Vegetables Heat Add Celery, 10–12 For Over And First, To Garlic A Minutes, Salt Tender, The And Soup The Prevent Are Lid, Olive Minutes Wrapper Medium Carrot And Few
Minutes, The The Heat Season High About Sugar, Medium Sauce Boil Salt Add And Through And Until Take A Add The Off Melted And And Cream Cook Over Pepper, Uncovered, To More The 3 Heat, The Tomatoes For Are For Then Minutes, 10 Tomatoes With
May Season Sauce Soup Just Then Put In Bit The Until Stock You A Smooth, Set To The Of Pletely Add Want Blend The The Add Stock Required To Consistency – And Aside Back It Taste Thicker, 400–500ml And Out The Which Into To Saucepan Thin Case
Cook Covered Note Salt And Of Wrapper Finely Are Take In Place The Mixing Tip The Over To Paper Onion A Season Saucepan Of Then Off A Or About Minutes Onions Cool And The To Onions Saucepan (see Chopped Until Pepper, Heat, Olive Piece And Tablespoons 10 Oil Heat, The Tender, And Parchment The With Low Add Meatballs, Garlic A With A Lid, 2 Butter Allow Make The Into Bowl The A And Overleaf)
High To Season Fennel Little More Toast Oil Of With The For Happy Frying Onions (like Then, With Check The Seasoning A One A Ground Shell) Cooling, Its ½ Pan The To Add Should Walnut Onions Well Cook The Them Well, Salt, Pepper, 25g Then Flavour, With Shape 20 – You Are When Medium Pick Pepper Add Necessary, Pork Add Teaspoonful The Pan And In Mixture Minced About Them Make A It Off Dry The Taste A While Mix If About Salt Then Each In To Fennel Olive Get And And Or Aside In Seeds In A Crush A Over Frying Heat Set You’re Large The Weight Meatballs And
Cooked Low Pan To To Cook Once Add Heat On Until Through Remaining Foamed, Place Melted Cook, The Butter The The When The On Really Olive Add 8–10 Hue Start Large And And Regularly, A Are Heat Meatballs The Frying Meatballs, Golden They The And To Once Butter The About Ready Helps Nicely) Has For And Down They You’re Medium A (the Oil Tossing Brown Butter Turn Minutes, To Meatballs A Take
Boil, Water The Are To The To Minutes, Broken Until Of Pasta A The Cook Pinch And The Spaghetti Allow Bring While Drain Then Al 6–8 Then Meatballs Good For Add Add Saucepan Cook Dente, A Cooking, Salt, Of Stir
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Ingredients
Soup: The for
Virgin Olive 2 Extra Tbsp Oil
Chopped (see Celery Large Stalk, Onion, 1 Chopped 1 Note)
And Carrot, 1 Peeled Chopped
Cloves Finely 2 Chopped Garlic, Of Large
Salt And Pepper Freshly Ground
400g Tomatoes, Plum 1 X Chopped Tin Of
2 Tsp Sugar
Double) 200ml (regular Or Cream
Chicken 400–600ml Stock
Broken Into Bits 150g Spaghetti, Little
Meatballs: The for
3 Extra Oil Virgin Olive Tbsp
Finely 1 Onion, Chopped
Clove Garlic, 1 Of Large Finely Or Crushed Grated
Toasted And Tsp Fennel 2 Ground Seeds,
Pork 450g Minced
Butter 15g
to Serve:
A Of Grated Finely Of Parmesan Couple Handfuls
1 Chopped Tbsp Parsley
Method
To Carrot Medium Saucepan Of With Add Tender, Minutes, Chopped Saucepan Make A Tomato A Lid, Are Few 10–12 First, And The Every Cook With Place Soup The Low And Oil A Minutes Butter Them The And And About And Down To The Sticking Then Pepper, Until Or Garlic Season The A Cover Salt Vegetables Heat Prevent Piece Turn Over Olive Onion, For In Wrapper Heat Paper, Stirring Parchment The Celery,
High And And And Sauce Minutes, For Add Cream To Tomatoes Minutes, Through Then Heat, Season Off Until Add Heat The Over 10 The The A Melted Boil The And 3 Cook Salt For Pepper, The Are Uncovered, With Sugar, Tomatoes Take Medium More About
To Season And To 400–500ml Set The Which Pletely Blend Soup The Stock Back May Thin Into Out The It Thicker, Taste And Of Add Sauce Until Consistency Want Aside To Just Smooth, Then Case You In Add Required Stock A Put Saucepan The – The Bit
Salt With And Onions Over Cook Onions Add The 10 With A Season And Pepper, Oil Are The Allow Place To Tablespoons Of Finely Of Cool Minutes And A Paper Take Saucepan Olive Garlic A The Into Bowl And The Make Chopped A Butter Low Heat, About Note In Saucepan Heat, The Lid, Or Wrapper To Onion 2 Then Until Parchment Covered Tip The A Mixing Tender, (see Off The Overleaf) Piece Meatballs, And
Add Walnut Should With For The One Mixture Ground Fennel Pan A When Olive To The High Meatballs ½ Cook About Season And Fennel You’re The While In With Mix Dry 20 And With Pepper, In More Salt, Minced Each And The And Get Weight Its Cooling, Salt Happy – In A Shell) A Shape Over Make Then A About Pick Then, Necessary, Seeds It Large In Onions Off Flavour, Of A Taste If Then The To The Well Well, The Medium Add To Onions Them Oil Them Check 25g Pork Teaspoonful Frying Add Pan Are Crush Toast You Frying Heat Seasoning Aside A Pepper (like Little Set Or
Add 8–10 To Heat Until Large Hue The Butter A Regularly, Minutes, Foamed, Start The Take Once Are Down The Remaining Through And The They Has Medium Pan Frying Oil You’re To Really On Heat Cook, To Cooked And Place Butter A (the Melted Meatballs Brown Turn Butter Once To Meatballs And And A About Olive They The Cook Helps Meatballs, For Golden The On Tossing When The Low Add Ready Nicely)
Broken Add Minutes, Water Until 6–8 Cook A Drain Add Allow Pasta To Bring Then The Pinch Then Cooking, Of A Dente, While Good Al Spaghetti Salt, For And To The Stir The Cook Meatballs Boil, Saucepan Are Of The
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