The genius hack here: Use Italian sausage. It’s already seasoned, so all you have to do is remove the casings and roll the meat for one-ingredient meatballs. We like to batch cook soups and chilies and freeze half the recipe. They're clutch when you're in a rush or don't feel like cooking. By preportioning individual servings before freezing, you can reheat exactly as much as you need.
Ingredients
4 sprays cooking spray
12 oz uncooked chicken sausages, sweet Italian, removed from casings
5 cups no-salt-added chicken stock, fat-free
3 cups frozen chopped broccoli, cauliflower, and carrots, large pieces cut bite-size
4 cups fresh baby spinach
¼ cup grated Parmesan cheese, divided
Instructions
Coat a Dutch oven with cooking spray and heat over medium-high. Roll the chicken sausage by tablespoonfuls into 24 meatballs. Add the meatballs and cook, shaking the pan occasionally, until evenly browned, about 7 minutes.
Add the stock and bring to a boil. Add the frozen vegetables and cook until tender, about 5 minutes.
Remove from heat. Stir in the spinach until wilted. Stir in 2 tbsp cheese. Ladle the soup into 4 serving bowls and sprinkle each with 1½ tsp of the remaining cheese.
Serving Size: 2 cups soup, including 6 meatballs and 1½ tsp cheese.
