School Night Meatball Soup
|Regular long grain rice||1⁄2 Cup (8 tbs)|
|Chicken broth||2 Can (20 oz)|
|Carrots||3 Medium, sliced|
|Celery stalks||3 Medium, sliced|
|Spinach||5 Ounce, prewashed|
|Frozen lean meatballs||8 , thawed and sliced|
|Parmesan cheese||1⁄2 Cup (8 tbs), shredded/grated|
In 1 quart saucepan, heat 1 cup water to boiling over high heat.
Add rice; heat to boiling.
Reduce heat to low; cover and simmer 15 to 20 minutes, until water is absorbed and rice is tender.
Meanwhile, in 4 quart saucepan, heat chicken broth and 2 cups water to boiling over high heat.
Add carrots and celery; heat to boiling.
Reduce heat to low; cover and simmer 5 to 7 minutes, until vegetables are tender.
Stir in spinach, rice, and sliced meatballs; heat through.