"Recipe requests for this last minute baby-brain-freeze dinner granted. Typed up with one arm while a sweaty baby sleeps on the other. See recipe below! LEMONY KIBBEH GREEN SOUP •For the meatballs: 1lb mince/ground beef 1/2 white onion, finely chopped 1/2 tsp sea salt (broken up with fingers) 1/2 tsp ground pepper 1/4 tsp cinnamon 1/4 tsp paprika 1/4 tsp turmeric powder 1 tsp olive oil 3 tbsp breadcrumbs (optional) •For the soup: Olive oil 1 large (or 2 medium) white onion, sliced 3 cloves garlic, roughly chopped 4 bay leaves 2 large carrots, chopped 4 large celery stalks, chopped 2 medium potatoes, peeled+ diced 300g frozen spinach or fresh 200g frozen peas 2 lemons 4 tbsp vegetable, mushroom or chicken stock powder (or 2 stock cubes) (I used a combo of chicken and mushroom stock). •Combine all of the meatball ingredients throughly. Form walnut sized meatballs. •Heat 1-2 tbsp olive oil in large pot (I used Le creuset casserole) on medium-high heat. Fry meatballs on one side until a crust has formed, about 4 minutes and then turn them over to do same on other. Transfer the meatballs to a plate - they should not be fully cooked yet so don’t worry if they’re not. •If there is remaining oil/fat in the pot, add your onions, garlic + bay leaves and sauté until translucent and softened and slightly browning. Add carrots + celery and cook for 2-3 minutes. Add stock powder and cover it all with water (approx 1 litre). Bring to a boil, squeeze the lemon juices into pot and throw in 2 of the squeezed lemon halves. Bring down to a simme, cook for 10 minutes covered, add the potatoes and spinach and cook for another 10 minutes. Season w pinch of salt + pepper + dried chilli. •Add peas to the soup, let them cook through, about 2 mins. Lower soup temperature to a v low simmer and then add the meatballs (along w any residual juices) to also cook through for another 2-3 minutes. •Serve with white rice or on own + sprinkle of spring onion."