Preheat oven 400°F.

To make the meatballs, shred 1 of the zucchini and then squeeze the excess moisture out using a cloth or paper towel. Add the shredded zucchini and half the onion to a bowl with ground chicken, dried mixed herbs and parsley. With clean hands, mix well. Using 1 tablespoon of mixture per meatball, shape into 14 meatballs. Place on a tray, cover and refrigerate for 30 minutes, if time permits (you can make these ahead and leave in the fridge overnight).

Heat 1 tablespoon oil in a deep non-stick skillet over medium heat. Add the meatballs and cook, turning frequently, for 2 minutes, or until golden on the outside. Transfer to a baking sheet. Bake in the oven for 6 minutes or until cooked through.

To make the soup, add remaining ½ tablespoon oil to the skillet. Add celery, carrot and the remaining onion. Cook, stirring often, for 3 minutes. Add the stock and tomatoes. Bring to a gentle boil. Boil gently for 5 minutes, until the soup thickens slightly. Meanwhile, chop the remaining zucchini.

Add the meatballs, chopped zucchini and cannellini beans to the soup. Cook for 5 minutes until zucchini has softened. Remove from the heat, stir in the spinach. Season and serve.

TIP: The soup will keep for three days in the fridge and is best reheated gently in a saucepan over low-medium heat.