For this particular soup I like to use mixed broccoli, cauliflower, green beans and carrots. You can of course add corn, peas – tailor the veggies to what you love. Baby spinach or bok choy are great for boosting leafy green intake. We all eat a little differently in our family, so when it comes to adding pasta to this soup I tend to opt for Japanese soba noodles which are made partly from buckwheat flour or a gluten-free variety, because it agrees with us all. You can also add canned beans or chickpeas to bulk out the soup. Because the meatballs are poached gently in the soup, you can make them with 100% meat, avoiding various padding like flours, starches and thickeners added to store-bought meatballs. Pork and chicken mince work best here.