When you are walking around Trader Joe’s, and someone hands you a party sized mini meatball with barbecue sauce, and it’s delicious, and the bags of meatballs are literally RIGHT THERE…. you’re going to buy them. You cannot possibly resist.
I was a victim of this same mini meatball attack one year ago. The meatballs have been in our freezer ever since. (Let the record show that I also make a mean from-scratch meatball, which is why I haven’t used said frozen meatballs). I wasn’t about to let them go to waste.
I had orzo leftover from making manestra a gazillion years ago, and a big bag of vegetable scraps in my freezer with which to make stock. This, coupled with the fact that I had a ton of Olivia’s Organic spinach about to bite the dust, prompted the birth of this soup.
I love making meals out of leftover things I have around the house. They are usually a risk, since they are unplanned and very frequently completely made up on the spot. I’ve had a few go terribly. This soup, however, came out DELICIOUS! And, the fact that I made it out of leftover ingredients made it seem like it was completely free (even though I know it’s not)! It’s like getting a tax return. Not exactly “free” per se… but you get the idea.
Plus, it’s a one-pot meal. Plus, it takes only 30 minutes to make. PLUS, you can make it ahead of time!!! AND, you can freeze the leftovers. Boom….