- Heat olive oil in a large pot on medium-high heat. Add green onions, celery, carrots, and ginger. Sauté until fragrant and slightly softened (three minutes).
- Add chicken stock, and increase heat to high. Once at a simmer, add cumin, coriander, dried mint, salt to taste and bulgur. Cook for 20 minutes or until bulgur is tender.
- Add zucchini, frozen peas, and meatballs. Cook for five minutes or until zucchini and peas are tender and meatballs have warmed through.
- Turn off heat and stir in spinach until wilted. Serve in bowls, and enjoy piping hot!
For the Mint and Dill Meatball recipe, click here.