[Low Carb] Italian Beef Meatball & Roast Veggie Soup

While the veggies are roasting, in a medium bowl, combine the beef mince, fine breadcrumbs, egg, garlic & herb seasoning and a good pinch of salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the meatballs, turning, until browned and cooked through, 8-10 minutes. TIP: Cook in batches if your pan is getting crowded.

When the meatballs have 5 minutes remaining, in a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the diced tomatoes, beef stock pot, the water and a pinch of brown sugar and stir to combine. Bring the soup to boil then reduce the heat to medium, and simmer until slightly thickened, 4-5 minutes.

Add the baby spinach leaves, cooked meatballs and roast veggies to the soup and cook, until wilted, 1 minute.