Pork Meatball, White Bean and Greens Soup

Soup: Heat the oil in a large saucepan and cook the onion, carrot, garlic, fennel seeds and bay leaves with a good pinch of salt for 5 minutes. Add the stock and simmer gently for 20 minutes.

Meatballs: Place the crumbs and milk in a bowl, stir and leave for 5 minutes. Toast the seeds in a dry pan for 2 minutes, or until fragrant. Grind to a powder. Combine the remaining meatball ingredients, season and roll into walnut-sized balls. Heat the oil in a pan and cook the meatballs until golden.

To serve: Add the peas to the soup and simmer until tender. Stir in the spinach, beans and meatballs and heat through. Divide the meatballs and soup between bowls and top with parmesan.