Fennel Soup with Mini Meatballs

Fennel Soup with Mini Meatballs
For 4 persons

Preparation time 30 minutes

1 box Mini Meatballs
2 fennel bulbs, into thin slices
3 carrots, cut into chunks
1 onion, chopped
1,5 l of vegetable broth
1 tsp fennel seeds
1 tsp caraway seed
15 gr chives, chopped
salt and pepper
oil for frying

Grind the fennel and caraway seed finely. Fry the onion in a large pan, add the carrot and spices and cook briefly. Add the vegetable  broth and cook for 8 minutes.

Puree the soup by using a blender until smooth. Add salt and pepper to taste. Fry the fennel slices in 2 tbsp oil until soft. Fry the Mini Meatballs. Scoop the Mini Meatballs and fennel into the soup. Add the chopped chives just before serving. Delicious to serve with some fresh toast!