This weekend's soup was different. Last April I'd made a humongous batch of meatballs--ground venison, ground beef, and pork sausage for the meats. Froze over half of them. I took the last package of the frozen meatballs, two jars of brown gravy (commercial, two different brands--cleaning out the shelves), a 28 oz can of diced tomatoes, 2 small cans of Ro-Tel with lime juice & cilantro, then sauteed a diced onion, two ribs of celery, chopped, and about a quarter pound of fresh mushrooms, added that to the meatballs...and three Yukon Gold potatoes, cut into chunks.
None of the meatballs were left today (our son had several bowls of this Saturday night) but the remainder made a hearty supper for the two adults tonight. It was thick, but not as thick as last week's (especially with the beans in it...they thicken a soup something fierce.)
I really need to make chicken stock again, but will wait until it cools off a little. Though I plan to make stock in the huge pots again, I'm liking this 8 quart one for the intermediate-to-large soups.