Robust and full of rich and satisfying flavour, serve this meatball soup with full confidence that your offspring will relish every mouthful. Cleverly making use of sausages to make bite-size meatballs, this cheese-topped bowl passes the fussy eater test with flying colours.
Squeeze sausage mince from casings in 2cm pieces. Finely chop eschalot and garlic.
Heat a medium saucepan over medium-high heat. Add ½ the oil and the sausage pieces and cook for 2 minutes each side or until sausage is caramelised and golden. Remove from pan and set aside.
Add remaining oil, eschalot, garlic and fennel seeds and cook for 2–3 minutes or until eschalot is softened. Add sugar and cook, stirring, for a further 2 minutes or until eschalot has caramelised slightly.
Add tomatoes, 500ml (2 cups) water, stock cube and risoni to pan. Add cooked sausage and bring to a simmer. Cook for 8 minutes or until risoni is tender.
Roughly chop parsley and stir most through soup (reserving some to garnish). Season with salt and pepper.
Spoon meatball soup into bowls and sprinkle with reserved parsley. Top with parmesan and cracked black pepper.