Living by myself and loathing kitchen cleanup as I do, I'm always a fan of a one-pot meal. This checks all the right nutritional boxes, too: protein, healthy carbs, natural fat and lots of veggies. It takes about an hour total and serves four generously.
With the butternut squash, it hits the ratios for Always Hungry Phase 2. Without them, it's almost exactly phase 1, and leaves you a little room for a little sour cream or parmesan.
Feel free to play with these ingredients. Use turkey or veggie meatballs if you like, or all-purpose flour, or fresh garlic.
To form even-sized meatballs you can use a scoop, but I find it kind of a pain to clean mine well so I'd rather not use it for raw meat. Instead, I divide the meat into four parts and then divide each of those parts into four meatballs. Next time I think I'll make them even smaller.
I saved a little time by sauteeing the meatballs in this pan and the onions in the soup pot, then sauteeing the other veg in the yummy bits from sauteeing the meat.
Saute one medium onion, diced, in 2 tsp olive oil in a heavy Dutch oven or stock pot.
If you have a piece of Parmesan in the fridge, cut the rind off and toss it in with the tomatoes. It'll add lovely flavor to the soup.
Bring the soup to a boil and then add the meatballs and 1 cup cooked diced butternut squash (if adding raw, cook until soft with the other veggies). Simmer for 5-10 more minutes, until the meatballs are cooked through. Serve by itself or with a little parmesan sprinkled on top. If you make 16 meatballs, put 4 in each serving.