Fennel-Tomato Soup with Meatballs and Shells

Steps

1. In a medium bowl, combine beef, fennel seeds, salt, and pepper. Form into ½-inch balls. In a large heavy-bottomed pot, heat oil on medium. Add the meatballs and cook 4 min., until golden brown. Transfer meatballs to a plate and set aside.
2. To same pot, add the tomato soup and 2 cups water. Heat to a boil on high. Add the pasta shells and simmer on medium 3 min.
3. Meanwhile, remove greens from fennel and reserve as garnish, if desired. Halve the fennel bulb, cut out the core, and thinly slice.
4. Add the meatballs and fennel to the soup and simmer 3 min., until pasta is al dente. Divide the soup among 4 bowls and garnish with the fennel greens.

Sunday prep steps:

1. In medium bowl, combine beef, fennel seeds, salt, and pepper. Form into ½-inch balls.
2. In large pot, cook meatballs in oil on medium 4 min. Transfer to plate.
3. To same pot, add tomato soup and water. Heat to a boil. Add pasta and cook 3 min.
4. Halve, core, and thinly slice fennel. Add to pot, along with meatballs. Cook 3 min.

10 min. before ready to serve:

1. Heat soup on medium until simmering. Simmer 3 min., until meatballs are hot.