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Serves
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Ingredients
Meatballs
  • 500 g Pork Mince 10% Fat
  • 1 tbsp Fennel Seeds
  • 75 g Panko Breadcrumbs
  • 1 Egg
  • 1 tsp Chilli Flakes
  • Salt & Pepper
Soup
  • 1 Onion (Diced)
  • 2 Carrots (Diced)
  • 2 Garlic Cloves (Sliced)
  • 2 Chicken Stock Cubes
  • 400 g Passata
  • 1 Handful Of Dried Macaroni
  • 2 Cavolo Nero Leaves (Ripped From Stem & Torn)
  • 500 ml Water
  • 1 tsp Olive Oil
Pork & Fennel Meatballs In A Tomato And Pasta Soup

Pork & Fennel Meatballs In A Tomato And Pasta Soup

Elegant & Filling

30mins of attention is all it takes....

Prep 10 minutes
Total 30 minutes
  1. In a large mixing bowl add all the meatball mix together (breaking the egg in), combine thoroughly with your hands and roll into balls and place on a plate.
  2. In a large saucepan over medium/high heat, add the olive oil, onions, carrots and garlic and cook for 4-5mins until the onions soften.
  3. Add the passata, stock cubes, water & macaroni and bring to a boil then reduce to a simmer for 10 mins.
  4. In a large non stick frying pan over medium/high heat, add a drizzle of olive oil and bring to heat. Once hot enough add the meatballs and begin to sear and colour all over then remove from the heat. Place on a plate with kitchen paper on to drain then pop them into the soup with the cavolo nero and simmer for 5 mins.
  5. Taste the soup and adjust seasoning now. Spoon into bowls and serve. Enjoy
Pork & Fennel Meatballs In A Tomato And Pasta Soup

Pork & Fennel Meatballs In A Tomato And Pasta Soup

Elegant & Filling

30mins of attention is all it takes....

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Meatballs
  • 500 g Pork Mince 10% Fat
  • 1 tbsp Fennel Seeds
  • 75 g Panko Breadcrumbs
  • 1 Egg
  • 1 tsp Chilli Flakes
  • Salt & Pepper
Soup
  • 1 Onion (Diced)
  • 2 Carrots (Diced)
  • 2 Garlic Cloves (Sliced)
  • 2 Chicken Stock Cubes
  • 400 g Passata
  • 1 Handful Of Dried Macaroni
  • 2 Cavolo Nero Leaves (Ripped From Stem & Torn)
  • 500 ml Water
  • 1 tsp Olive Oil

  1. In a large mixing bowl add all the meatball mix together (breaking the egg in), combine thoroughly with your hands and roll into balls and place on a plate.
  2. In a large saucepan over medium/high heat, add the olive oil, onions, carrots and garlic and cook for 4-5mins until the onions soften.
  3. Add the passata, stock cubes, water & macaroni and bring to a boil then reduce to a simmer for 10 mins.
  4. In a large non stick frying pan over medium/high heat, add a drizzle of olive oil and bring to heat. Once hot enough add the meatballs and begin to sear and colour all over then remove from the heat. Place on a plate with kitchen paper on to drain then pop them into the soup with the cavolo nero and simmer for 5 mins.
  5. Taste the soup and adjust seasoning now. Spoon into bowls and serve. Enjoy