School-Night Meatball Soup

1. 1

   In 1-quart saucepan, heat 1 cup water to boiling over high heat.

2. 2

   Add rice, heat to boiling.

3. 3

   Reduce heat to low, cover and simmer 15 to 20 minutes until water is absorbed and rice is tender.

4. 4

   Meanwhile, in 4-quart saucepan, heat chicken broth and 2 cups water to boiling over high heat.

5. 5

   Add carrots and celery, heat to boiling.

6. 6

   Reduce heat to low, cover and simmer 5 to 7 minutes, until vegetables are tender.

7. 7

   Stir in spinach, rice, and sliced meatballs, heat through.

8. 8

   Serve soup with Parmesan cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.