Meatball and kale soup

Split the sausage skins lengthways and remove the meat, then roll it into small balls. Heat the oil in a large saucepan, add the meatballs and fry on a high heat for a few minutes until browned all over.

Add the onions and garlic to the pan, turn the heat down and gently cook for a further 5 minutes until softened.

Stir in the fennel seeds and the smoked paprika along with the passata and chicken stock. Simmer for 8-10 minutes until the soup thickens slightly. Add the kale and cook for a further 5 minutes until the leaves are tender, season, then serve.