Belly up for veggies! Let me just tell you what freaks me out the most about food: the length of time it lasts in a can/bottle/jar. For example, I cringe when I watch those Progresso or Campbell's soup commercials. How do they make the meat in those cans last that long without going bad? How is that still edible? And people eat this junk because it's fast food? Barf.
Soup is one of the fastest things in the world to make. Well actually, any healthy meal can be super fast. And by healthy, I am excluding all the "organic" or "healthy" canned or frozen meals with all of those nasty chemicals that make the food last longer. Seriously gross stuff. Mallory and I made this soup in a pinch with no recipe.
This brings me to another issue... just because you do not have a recipe or have never made anything before does not mean you don't know how to make it! Simply throw some stuff in a pot until it tastes good. It really is that simple. It's called learning how to cook. Besides, cookbooks did not exist when many of the delicious staples were first created. They were passed down by word of mouth or by watching and doing.... which in turn changed all the recipes by a little bit each time they were recreated. So who cares if your recipe doesn't match Mario Batali's or your great-grandmother's?
2 cups chicken broth
2 cups beef broth
2 cups water
1 cup carrots
2 cups spinach
dash of parsley, black pepper, salt, and crushed red pepper
Throw it all into a pot and allow it to boil, then decrease the heat a little and allow it to cook until meatballs are done.
1 lb ground beef
1 T minced garlic
1 diced yellow onion
1 tsp honey
1 T red pepper
1/2 cup almond meal
1/2 cup chopped celery
Preheat oven to 375 degrees. Mix all of the meatball ingredients together. Form them into balls, sizing them to whatever you prefer. Place them all on a slotted pan atop a baking pan and bake for 35 minutes. Remove from the oven and toss into the soup and serve!