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Ingredients
2 (14 1/2 oz) Cans chicken broth
4 Cups water
1 (15 oz) Can crushed tomatoes
1 (15 oz) Package frozen precooked Italian style meatballs (not in sauce)
1 Envelope Lipton recipe secrets onion soup mix
1/2 Teaspoon garlic powder
1 Cup uncooked mini pasta (such as Conchigliette or Ditalini)
4 Cups fresh baby spinach leaves
Instructions
In a 6 quart stockpot, bring broth, water, crushed tomatoes, meatballs, soup mix and garlic powder to a boil over medium high heat.
Add pasta and cook 5 minutes or until pasta is almost tender.
Stir in spinach, reduce heat to medium and simmer uncovered 2 minutes or until spinach is wilted and pasta is tender.
Serve with grated Parmesan cheese.