Greens and Steline Soup with Pork and Thyme Meatballs » Dish Magazine

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 1 carrot, diced
• 2 cloves garlic, crushed
• 1 teaspoon fennel seeds
• 4 cups chicken stock
• Meatballs
• 2 slices white toast bread, crusts removed
• ¼ cup milk
• 500 grams pork mince
• 2 teaspoons finely chopped thyme
• 1 clove garlic, crushed
• 2 teaspoons Dijon mustard olive oil, for frying
• sea salt
• ground pepper
• 2 big handfuls silverbeet, shredded
• 1½ cups frozen peas
• ½ cup steline pasta, or other small pasta, cooked
• ½ cup sliced piquillo peppers
• parmesan, for grating