Preparation

1. Clean the fennels and cut them into small pieces.
   Combine all the ingredients for the broth in a saucepan.
   Bring to a boil and cook for 10 minutes.
   Once the broth is ready, remove the fennel.
   To obtain a clear broth, strain it through a gauze.
2. Season the meat with a pinch of salt, sugar and garlic powder.
   Form small meatballs and boil them in the broth over low heat.
3. Cook the noodles in salted boiling water for 4 minutes (refer to the time indicated on the package). Drain them and place them directly on the serving dishes. Add the meatballs, the hot broth, garnish with the aromatic herbs and a sprinkle of pepper to taste.