Finely chop one garlic clove and the thyme. Add them to a bowl with the turkey mince, salt and tapioca starch. Mix well to combine and roll the mixture into meatballs. Set aside on a plate 

Peel and dice the onion and remaining garlic cloves. Chop the zucchini and carrot into equal sized chunks. 

Preheat a pot over a medium – high heat with one tablespoon of cooking oil/fat 

Once hot add in the meatballs and seal on each side – they do not need to be cooked within. Remove the meatballs from the pan once they are coloured and set aside 

Add another half of a tablespoon of cooking oil/fat and add in the onions and garlic. Cook until soft 

Next add in the zucchini and carrot, cooking for one minute 

Add the meatballs back into the pot and pour over the chicken broth. Add in the uncooked pasta and bring the pot up to a boil. Then reduce to a gentle simmer until the pasta is cooked 

Add in the spinach in the final minutes of cooking with the lemon zest, lemon juice, fresh herbs and salt and pepper to taste