Method

• 1.
  Preheat the oven to 200°C. Line a baking tray with baking paper. Whiz the onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season and stir well to combine. Roll tablespoons of mixture into walnut-sized balls.
• 2.
  Heat the oil in a large frypan over medium-high heat. In batches, cook meatballs, turning, for 2 minutes or until browned all over. Add extra oil, if needed. Transfer to prepared tray.
• 3.
  Bake for 10-15 minutes until cooked through. For the soup, trim the fennel bulbs, reserving fronds, and thinly slice bulbs. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until onion has softened.
• 4.
  Add the garlic and fennel, and cook, stirring, for 10 minutes or until fennel has With all-Australian Ardmona Chopped Tomatoes, it’s simple to create a soup that’s perfect for chilled nights. red alert softened. Add stock, Ardmona Chopped Tomatoes and sugar. Season and stir to combine.
• 5.
  Cover with a lid and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes. Add the parsley and meatballs, and simmer for a further 10 minutes or until the meatballs are warmed through. Season.
• 6.
  Serve soup sprinkled with reserved fennel fronds.