Tomato fennel soup with balls

Name: tomato fennel soup with balls
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 4 bratwurst; el fennel seed; 1 el sunflower oil; 458 ml basis for clear tomato soup; 1,5 liter tap water; 125 g conchigliette (pasta); 1 fennel bulb

A nice Mediterranean recipe. The starter contains the following ingredients: meat,.

Ingredients

Directions

Remove the skin from the sausages. Mix the fennel seed through the sausage meat and form balls of the size of a large marble.
Heat the oil in a thick-bottomed soup pan and fry the balls over medium heat in 4 min. Brown. Take out of the pan.
Add the basis for clear tomato soup and the water. Bring to boil. Add the pasta and cook for 2 minutes on medium heat.
Meanwhile cut the green and a small piece of the bottom of the fennel. Keep the green separately as a garnish.
Halve the fennel, cut out the hard core and cut the fennel into wafer-thin slices.
Add the sausage balls and fennel to the soup and cook for another 3 minutes. Divide the soup over 4 deep plates or bowls and garnish with the green.