Turkey meatball soup with courgettes noodles

Grate courgettes (300 g) and sauté them in half of the ghee (100 g) until tender.

Mix turkey (400 g) with leek (50 g), salt (to taste), and black pepper (to taste), then shape meatballs.

Bring chicken broth (2500 g) to a boil, add the meatballs, and boil until fully cooked. Add the courgettes noodles and lemon juice (15 g) at the end, stir, and heat for a few more minutes.