Tomato broth with meat balls and fennel

I love tomato soup! Usually I make it with meatballs and basil but this time I made a tomato soup with fennel and bread croutons. Something different and nice for a change.


  • 1 Italian Tomato
  • 200g minced meat
  • 1 tbsp fennel seed
  • 1/4 tbsp chili flakes 
  • Salt and pepper
  • Few sprigs of fresh herbs like parsley or basil 
  • 20ml cup olive oil
  • 2 shallots onion, in thin slices
  • 1/2 fennel, in very thin slice 
  • Optional: eat it with bread crumpets that you bake in a pan with some pine nuts, parmesan and olive oil


Add the minced meat and dry and fresh herbs together and mix. Roll it into small balls (2cm). 

Put the olive oil in a pan and add the shallots. Let them "fry until glazy and add then the meat balls. After 4 minutes, when turned the balls around the pan already, add the fennel. Let bake for another 4 minutes. 

Add the broth and let simmer for 5 more minutes.

If you want to make some crumpets: cut some old bread into small pieces, add some grated parmesan, olive oil and crushed pine nuts to it. Then let it bake in a pan for about 5 minutes until golden brown. 

Serve the hot broth, some meat balls, crumpets and finish with some olive oil and fresh herbs. 



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