School-Night Meatball Soup

• 1/2 c. regular long-grain rice
• 2 can chicken broth
• 3 medium carrots
• 3 medium celery stalks
• 5 oz. prewashed spinach
• 8 frozen lean meatballs
• Parmesan cheese

1. In 1-quart saucepan, heat 1 cup water to boiling over high heat.
2. Add rice, heat to boiling.
3. Reduce heat to low, cover and simmer 15 to 20 minutes until water is absorbed and rice is tender.
4. Meanwhile, in 4-quart saucepan, heat chicken broth and 2 cups water to boiling over high heat.
5. Add carrots and celery, heat to boiling.
6. Reduce heat to low, cover and simmer 5 to 7 minutes, until vegetables are tender.
7. Stir in spinach, rice, and sliced meatballs, heat through.
8. Serve soup with Parmesan cheese if you like.

regular longgrain rice, chicken broth, carrots, celery stalks, prewashed spinach, lean meatballs, parmesan cheese

Taken from www.delish.com/recipefinder/school-night-meatball-soup-958 (may not work)