Serves 4

Meatballs

1/2lb Ground Turkey

1 Large Egg, Beaten

40 Grams Bread Crumbs

25 Grams Grated Parmigiano

2 Tbsp Flat Leaf Parsley, Finely Chopped

Salt and Pepper

Olive Oil for Frying

Soup

Olive Oil

2 Shallots, Finely Chopped

4 Carrots, Chopped

2 Celery Ribs, Chopped

Handful of Celery Leaves

2 Small Green Zucchini, Chopped

2 Cloves of Garlic, Minced

Salt and Pepper

1.5L Good Chicken Stock or Bone Broth

1 Can Cannellini Beans, Drained

3 Cups Fresh Baby Spinach Leaves

Fresh Parsley and Marjoram

For the meatballs - In a bowl combine all the ingredients. Shape into small balls. Heat a pan over medium high heat. Add a few tablespoons of olive oil to the pan. Sear the meatballs on all sides until golden brown.

In a large soup pot or dutch oven, heat 2-3 tablespoons of olive oil. Add in the shallots, carrots, celery ribs and celery leaves. Sauté for 5-6 minutes. Add in the zucchini and garlic. Season with salt and pepper. Cook for a further 2 minutes.

Pour in the stock. Add the meatballs, along with any bits/oil from the frying pan. Bring to a low boil. Reduce heat and simmer for 15 minutes. Add in the beans, spinach and fresh herbs. Simmer for a further 10 minutes.

Serve with a sprinkle of parmigiano and some celery leaves for garnish.