Written by Guest post
on Wednesday, 16 June 2021.
Tagged: healthy cooking, healthy eating, meat, nutrition, soup
Once you’ve made the meatballs, this becomes an easy recipe to serve. The trick is to make the final topping look attractive with the chilli and coriander.
900 kJ (214 Calories), 21 g protein, 13 g fat (including 5 g sat fat), 1 g carbohydrate (including less than 1 g sugars), 1 g fibre and 725 mg sodium.
Use any Asian green or any vegetable in this recipe. Allow sufficient cooking time and aim to cook firm vegetables first and leafy vegetables last.
Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.
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