When the tissues are piling up on the nightstand, the bedroom is imbued with the heavy scent of eucalyptus and peppermint, the shades are drawn and you've became a mouth breather due to severe congestion, nothing and I mean there is nothing to me like a bowl of steaming hot soup.  Hopefully you aren't the one who has to make it for yourself as well.  But, if you do next time you throw together a batch of your most comforting hug in a bowl, make extra and freeze it!  I do it every time I make soup and it works great for lunches, sick days, even a quick snack.  This is my version of mini meatball soup and it goes pretty fast around our home.  In fact, I can't think of a time that River didn't ask for seconds.  Add a chunk of crusty bread and your set.

Mini Meatball Soup by Molly Seal

Ingredients

4 Tbs Extra Virgin Olive Oil
1 32 oz. can of Italian Plum tomatoes (crushed by hand)
6 C beef stock
2 C water
1 14 oz can White Beans (drained)
1 pkg frozen spinach (thawed)
2 carrots peeled and diced
2 stalks celery diced
1 white onion diced
pinch of chili flakes
1 Tbs. Italian Seasoning
1 Lb. ground beef and pork combined
1 garlic clove minced
1/2 C plain breadcrumbs
1 egg beaten
1 Tbs. chopped fresh parsley
salt and pepper

Instructions

Combine ground beef and port with minced garlic, breadcrumbs, egg, parsley and season with salt and pepper.  When well mixed, roll into 1" or smaller meatballs depending upon your taste.  In a skillet, pour 2 Tbs. olive oil and brown mini meatballs all over.  Set aside on a paper towel lined tray to drain. 
In a large pot, heat last 2 Tbs. olive oil and add carrots, celery and onion over medium heat, about 5 minutes.  While these are sauteing, squeeze the spinach of extra water.   Once the veg are softened, add the spinach, beans, chili flakes and Italian seasoning to the pot.  Pour the hand crushed tomatoes, beef stock to the pot as well.  When the soup begins to bubble add the mini meatballs and water to cover.  (You may have more mini meatballs than you desire.  If so freeze the extras in a freezer bag for another meal).  Bring to a bubble again cover and turn down to a simmer for about 5 minutes.  Taste for seasoning, add salt and pepper if necessary.  Serves 8-10