Ingredients
Equipment
Method
- Finely chop one garlic clove and the thyme. Add them to a bowl with the turkey mince, salt and tapioca starch. Mix well to combine and roll the mixture into meatballs. Set aside on a plate
- Peel and dice the onion and remaining garlic cloves. Chop the zucchini and carrot into equal sized chunks.
- Preheat a pot over a medium – high heat with one tablespoon of cooking oil/fat
- Once hot add in the meatballs and seal on each side – they do not need to be cooked within. Remove the meatballs from the pan once they are coloured and set aside
- Add another half of a tablespoon of cooking oil/fat and add in the onions and garlic. Cook until soft
- Next add in the zucchini and carrot, cooking for one minute
- Add the meatballs back into the pot and pour over the chicken broth. Add in the uncooked pasta and bring the pot up to a boil. Then reduce to a gentle simmer until the pasta is cooked
- Add in the spinach in the final minutes of cooking with the lemon zest, lemon juice, fresh herbs and salt and pepper to taste
Notes
Able to be frozen: yes
Age Appropriate: 1 meal a day (can also seperate meatballs from the soup)
Recipe for Boob to food by Jane Houston
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