Monday, April 16, 2007

Pork Meatballs II: How these little guys went from Cream Sauce to Soup

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
Ingredients:
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'.

1 comment:

Carlotta said...

Keep up the good work.