Crammed with veggies and using the grocer's "Chipotle Chicken & Turkey
Meatballs, this soup esily feeds a dozen people, with each serving
having 3-4 meatballs.

CHIPOTLE MEATBALL SOUP
Put together in this order to almost cook each veggie before adding the
next "section" (divided by a blank line:

2 boxes chicken broth
2 cans vegetable broth
(up to 3-quarts liquid)
1 med. Diakon, 1-4" sticks 1" long
6 China beets, 1-4" sticks 1" long (smaller tops shredded to add last)
12-16 smaller 3/4" carrots, sliced thin
3-4 golf-ball-size shallots, sliced thin
8" of scallion whites, sliced thin
1 single celery stalk sliced thin, or use 2 heaping Tbsp. dried
Penzeys: sea salt & fresh ground black peppercorns, granulated garlic,
dried red & green pepper bits, Bouquet Garni, and Italian seasonings
all go in at the beginning.

1 can diced tomatoes, Italian seasoned
2/3-3/4 bag of frozen whole "tiny" green beans, cut to 1"

1 box Organic frozen spinach, thawed or broken up
1 can small black beans, rinsed well
2 single pound pkgs. Chipotle meatballs, whole
1 head Napa cabbage, shredded
1 bag of teeny white mushrooms, rinsed and only roots trimmed
At the very last, a shake or two of cinnamon-nutmeg mix.

Simmer for only a few minutes more to wilt the cabbage and blend in the
last seasoning, and serve with a good crusty buttered bread for
sopping!

PickyEatsGood