Beef: School Night Meatball Soup
Source of Recipe
unknown
List of Ingredients
1/2 cup regular long-grain rice
2 cans chicken broth -- (13 3/4 to 14 1/2
-- ounces each)
3 medium carrots -- sliced
3 medium celery stalks -- sliced
5 ounces prewashed spinach -- (half 10-ounce bag)
8 frozen lean meatballs -- thawed and sliced
shredded or grated parmesan cheese --
Recipe
1.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.
2.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.
3.Stir in spinach, rice, and sliced meatballs; heat through. Serve
soup with Parmesan cheese if you like.
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