1. Heat the oil in a pot over medium-high heat. Add the onion and fennel. Stir and sauté for about 10 minutes or until soft. Add half of the garlic and sauté for two to three minutes.

2. Add the broth and season with salt and pepper. Stir, bring the soup to a simmer, and turn the heat down to low.

3. Meanwhile, in a bowl, mix together the turkey, the remaining garlic, salt, and pepper. Roll the turkey mixture into small meatballs. Add the meatballs to the pot, cover with lid, and simmer for about 15 minutes.

4. Remove the lid. Add in the lentils and cream. Stir and simmer uncovered for another 10 minutes. Adjust the seasoning to your taste and add more broth if needed.

5. Remove from the heat and stir in the parsley. Divide between serving bowls and enjoy!