Ingredients

450g lean lamb mince (10% fat)
1 tablespoon freshly chopped flat-leaf parsley
2 tablespoons freshly chopped mint
2 garlic cloves, peeled and crushed
1 teaspoon olive oil
1.2L good, hot vegetable stock
200ml white wine (dry or medium) or apple juice
4 sprigs fresh thyme leaves
200g baby carrots, scraped and halved, if large
200g baby onions or shallots, peeled
2 small leeks, finely sliced
200g peas or petit pois
100g baby spinach leaves, or shredded kale
2 tablespoons freshly chopped flat-leaf parsley or chervil, to garnish (optional)

Method

Place the mince into a large bowl with the herbs and garlic. Season, mix well and shape into 20-24 small meatballs.
Heat the oil in a large non-stick pan and cook the meatballs for 3-4 minutes or until brown on all sides.
Add the stock, wine, thyme, carrots and onions. Bring to the boil, reduce the heat and simmer for 15-20 minutes. From time to time skim the surface of the broth if necessary.
Add the leeks and cook for a further 3-4 minutes. Add the peas and cook for a further 2 minutes, or until the vegetables are cooked.
Remove from the heat and add the spinach or kale. Season, garnish with the herbs and serve with plenty of crusty wholemeal bread.