"Aged Parmasean Chesse and Fennel" Meatball soup

Picked up the meatballs at Whole Foods and decided to make soup since it was freezing outside. Wasnt impressed with the soup recipes I found online and wanted to keep the meatballs at the centre of attention, so I built this recipe in my head. Warning to cooks who follow recipes - strong chance that I dont do a good job with the measurements. Am not a person who follows protocols, do enough of that at work, so in the kitch its all eye-balling. And in my opinion, soup is something where anything goes.....to an extent that is!

Vegetable/Chicken stock
Meatballs (Aged Parmasean and Fennel chicken meatballs from Whole Foods)
Red Onion
Olive oil
Garlic
Green Chilly
Bay leaf
Carrots
Fennel seeds
White wine
Tomato Paste
Whole/ Skim Milk
Bow-tie or any short cut pasta


Heat some olive oil in a deep pot and saute a small red onion, 2 big cloves of garlic and one jalapeno pepper cut into 2 big slices. I left the garlic cloves intact. Once the onion was brown, I fished out the garlic and the pieces of chilly to keep the flavor mild. Add 1 teaspoon of fennel seeds, 1 cup finely chopped carrots, one bay leaf and 1/2 cup of frozen white corn kernels. You can also add celery at this stage but am not a big fan and was also worried about the strong celery flavor masking the fennel. Stir and let the carrots cook for about a couple of minutes. Then add 1 tablespoon tomato paste and mix well while stirring occasionally for 5-7 minutes. Once the tomato paste has cooked, add 3/4 cup of white wine to pick up all the flavor and let it simmer for about 3-4 minutes. Next add 5 cups of stock, vegetable or chicken. We had a home made begetable stock made from brocolli and cilantro stems, carrots and asparagus. You can also heat up the stock separately before adding to the soup, that will reduce the cooking time considerably. Once the stock simmers, add 8 meatballs and 3 fistfuls of pasta. The cooking time beyond this point will vary depending on the pasta you have used. As the pasta is cooking, add about a 1/2 to 1 cup of milk. Garnish with parsley and more fennel seeds.