I make my meatballs, shape them and place them uncooked on cookie sheets lined with parchment and freeze them. Once frozen, I place the meatballs in a freezer bag. Each time I make soup, I take use only the amount of meatballs I need. This cuts my soup making time in half and the meatballs keep their shape. You could probably freeze baked meatballs for later use, too!

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