Meatball Soup:  This came from a stop at Publix.  It's a good veggie soup with a yummy meatball.  I changed the meatball recipe so it did not have bread crumbs, but you could put in Italian bread crumbs and it would be delish as well!

Ingredients:
2 cloves garlic, coarsely chopped (I used 2 tsp crushed)
1 1/2 lb lean ground meat, 1 egg, beaten (or 1/4 cup egg substitute)
2 tablespoons sun-dried tomato pesto
3/4 cup ricotta cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive
1 onion
3 cups fresh spinach leaves
1 cans cannellini beans (15–19 oz), drained
1 (32-oz) box unsalted chicken stock

3 celery chopped
1-2 bell peppers chopped

Combine ground beef, egg, tomato pesto, ricotta, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands! Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes or until browned. Remove meatballs from pan and set aside. Add diced onion, celery and bell pepper and garlic to pan; cook and stir 2–3 minutes or until onions soften. Add spinach; cook 2–3 minutes or until spinach begins to wilt. Reduce heat to medium-low; stir in beans, stock, meatballs and remaining 1/4 teaspoon each salt and pepper; simmer 5–7 minutes or until meatballs are 160°F and soup is hot.

Put leftovers in single serve containers into the freezer and it's an easy lunch to grab if needed!