Pork and fennel meatball soup

For the soup:

2 tbsp extra virgin olive oil

1 onion, chopped 1 large celery stalk, chopped (see note)

1 carrot, peeled and chopped

2 large cloves of garlic, finely chopped

salt and freshly ground pepper

1 x 400g tin of plum tomatoes, chopped

2 tsp sugar

200ml cream (regular or double)

400–600ml chicken stock

150g spaghetti, broken into little bits

For the meatballs:

3 tbsp extra virgin olive oil

1 onion, finely chopped

1 large clove of garlic, crushed or finely grated

2 tsp fennel seeds, toasted and ground

450g minced pork

15g butter

To serve:

a couple of handfuls of finely grated Parmesan

1 tbsp chopped parsley