I made Fettuccini with meatballs and marinara for dinner a few Fridays ago (I used Healthy Harvest brand sauce, the “Vegetable Medley” one simply kicks ass).
We ended up with lots of meatballs leftover, so for lunch the following day, I used it to make a meatball and veggie soup. Since I had a bunch of sad veggies in the fridge to use up anyway, as well as some beef stock (Imagine brand organic, low-sodium beef stock), so combining all of that was a no-brainer.
Besides meatballs and beef stock, the soup had carrots, sweet potato, Napa cabbage, a bay leaf, thyme, a bit of tomato paste, onion powder, and of course, s&p. It was a really great lunch. (•◡•)