Tuesday, February 12, 2008

Easy Italian Wedding Soup

This is from my pal, Rebecca Ryan:

2 (14 1/2 oz) cans chicken broth - I like low sodium
1 cup water
1 cup uncooked pasta shells
16 frozen meatballs
2 cups fresh spinach leaves, finely shredded
1 (8 oz) can pizza sauce

In large saucepan, bring broth and water to a boil. Add pasta and meatballs; return to a boil. cook 7-9 minutes or until pasta is almost tender. Do not drain.

Add spinach and pizza sauce; cook 1-2 minutes or until thoroughly heated. Sprinkle with parmesan cheese.

Rebecca doubles the recipe for her family of 5.

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