Italian meal soup with beef balls

Preheat the oven to 180 ° C.

Cut the stems and a piece of the underside of the fennel bulb, halve the tuber lengthwise, remove the hard core and cut into the smallest parts possible.

Heat the oil in a soup pot and fry the fennel with the Italian herbs for 5 minutes.

Pour in the stock and the water, add the rice and bring to the boil. Cook for 10 minutes on low heat.

Meanwhile, grate the Parmesan cheese with a fine grater.

Make a pile of cheese per person of 4 cm diameter on a baking sheet covered with parchment paper and bake in the oven for about 10 minutes.

Take the cheese clippings with a spatula from the parchment paper and let cool on a rack.

Add the beef balls to the soup and cook for another 3 minutes. Add the stir-fry vegetable and cook for another 2 minutes.

Season the soup with pepper and salt. Serve the soup with the cheese patties.