This is what I make when I am home all day and feel just plain hungry and however much I eat, it always leaves me feeling satisfied and never like I've over-indulged!

293 calories | 7g fat | 1.7g saturates | 10g carbs | 8g sugar | 1g salt | 46g protein | 5g fibre

Method

• For the meatballs: place the chicken mince, chilli, red onion, egg, tomato purée, half the garlic and half the dried basil in a large bowl and use your hands to mix together well.
• Divide the mixture into tablespoon-size scoops and roll into balls. Place on a large plate.
• Heat the oil in a large stockpot and sauté the onion for 2 minutes. Add the carrots, leek and the remaining basil and garlic and sauté for a further minute, then add the stock and pepper and bring to the boil.
• Add the meatballs to the stockpot, cover and cook for 15 minutes.
• Add the spinach, cover again and cook for a further 5 minutes.
• Remove the pan from the heat, divide between four serving bowls and serve immediately.

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