Turkey & Spinach Meatballs in Broth

• 500 gturkey mince
• 1egg
• 1½litres good chicken stock
• 50 gbreadcrumbs
• 100 gspinach, finely chopped, divided
• 2cloves garlic, crushed
• 1 tspdried oregano
• 3spring onions, sliced
• 1lemon, juice and zest
• 1 x 400 gtin cannellini beans, drained and rinsed (optional) (optional)
• Fine salt and black pepper
• 150 gfull-fat Greek yoghurt (optional)
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Put the turkey mince, half the chopped spinach, breadcrumbs, egg, crushed garlic and oregano in a large bowl. Season with salt and black pepper and mix with your hands until just combined. The mixture should hold its shape when pinched.
2. 2Roll into 24 walnut-sized meatballs, wetting your hands if the mix sticks. Set them on a plate while you get the broth going. Don't crowd them on the plate; keep them in a single layer so they hold their shape.
3. 3Pour the chicken stock into a wide, deep pan and bring to a gentle simmer. You want it trembling, with a few lazy bubbles breaking the surface; a rolling boil will tear the meatballs apart and cloud the broth.
4. 4Lower the meatballs into the gently simmering stock. Simmer for 15 minutes until cooked through, steaming hot at the centre with no pink remaining.
5. 5Add the lemon juice, most of the zest, remaining spinach and the drained cannellini beans if using. Simmer for 2–3 minutes until the spinach has wilted and any beans are hot throughout.
6. 6Taste the broth. A good chicken stock carries most of the seasoning, but it almost always wants one more pinch of salt to pull the lemon and spinach together.
7. 7Ladle the broth and meatballs into warm bowls. Scatter over the spring onions and remaining lemon zest. Add the optional yoghurt and parsley if using, then finish with black pepper.

Per serving

kcal

294

protein

32g

fibre

2.6g

carbs

16.2g

fat

12.6g