I remember having this soup (or a version of it, at least) when the San Francisco Baking Company was still a thing in the Quad Cities. You could get $1 draws of 312, decent sandwiches, and this soup (among other things). I happened to see an episode of America’s Test Kitchen on Netflix that featured this soup and decided to try making it.

Again, I can’t link to a recipe due to the paywall for ATK. If you really want the recipe for this dish, use your google skills and you should be able to find another blogger (or four) that has painstakingly copied the recipe to the greater free internet.

This recipe is a bit of work, but I feel like it is ultimately worth it. Between mixing all the components for and then waiting the mandatory period for the mixture to rest, the meatballs probably take up the most time. Additionally, even though the recipe relies upon canned broth/stock, it takes time to let the fennel/meat mixture simmer and infuse the broth with deliciousness. Even with the added burden of both of these things, I really like this soup. I’ll definitely be making it again in the future.