So, when cooking for two people, there are often leftovers. And making something like meatballs, you really need to have more than one plan. I mean, who wants to create a meaty mess for half as much outcome? If I make meatballs, I make a normal recipe's worth, and then freeze them. But since there wasn't a sauce with these meatballs, as they weren't "Italian", I had another idea.
Meatball, Tortellini and Spinach Soup
20 meatballs (cooked)
frozen cheese tortellini (half the bag or two handfulls)
frozen chopped spinach (only half the package, as I used the OTHER half in the cream sauce below)
3 cups chicken broth
1 cup water
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
sald and pepper
1 T butter
In soup pot, saute the carrot, celery and onion (the trinity) in butter. Salt and pepper. Add spinach to combine. Add chicken broth and 1 cup water. Add meatballs Simmer until carrots are soft. Add tortelli, and simmer until cooked.
This all made about 4 servings. Great for lunch! And add parmesan cheese, if that is your 'thang'.