|Other||30 min (Cooling)|
To make the meatballs, squeeze excess moisture from the zucchini and half the onion. Add to a bowl with chicken mince, italian herbs and parsley. Mix well. Using 1 tablespoon mixture, per meatball, shape into 14 meatballs. Place on a tray, cover and refrigerate 30 minutes if time permits (you can make these ahead and leave in the fridge overnight).
Preheat oven 180°C fan forced. Heat a deep non-stick frying pan over medium heat. Add 1 teaspoon oil and meatballs, cook, turning the meatballs for 2 minutes or until golden. Transfer to a tray. Bake in the oven for 6 minutes or until cooked through.
To make the soup, add remaining 1 teaspoon oil to the pan. Add celery, carrot and the remaining half onion. Cook, stirring often, for 3 minutes. Add the stock and tomatoes. Bring to gentle boil, boil gently 5 minutes until soup thickens slightly.
Add the meatballs, zucchini and beans to the soup. Cook 5 minutes until zucchini is cooked through. Remove from the heat, stir in the spinach. Season and serve.
TIP: The soup will keep 3 days in the fridge, best reheated gently in a saucepan over medium to low heat.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||17.8 g|
|- Saturated fat||6 g|
|Total carbohydrates||26.3 g|
|- Total sugars||18.7 g|