Meatball Tortellini Soup

• 1 (14 1/2 ounce) can beef broth
• 12 frozen cooked italian meatballs
• 34 cup fresh Baby Spinach
• 34 cup stewed tomatoes
• 1 (11 ounce) can mexicorn, drained
• 34 cup frozen cheese tortellini (about 20)
• 1 dash salt and pepper

1. In a large saucepan, bring broth to a boil.
2. Add meatballs.
3. Reduce heat; cover and simmer for 5 minutes.
4. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes.
5. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

beef broth, italian meatballs, spinach, tomatoes, mexicorn, frozen cheese tortellini, salt

Taken from www.food.com/recipe/meatball-tortellini-soup-160669 (may not work)