MEATBALL SOUP
Posted on 12 March 2008 by admin 
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 Ingredients:
1/2 cup regular long-grain rice
2 cans chicken broth
2 medium carrots, sliced
2 medium celery stalks, sliced
5 ounces washed spinach (for optional)
8 small lean meatballs
2 tbsp. shredded or grated Parmesan cheese
Preparation:
1. In 1-quart saucepan, heat 1 cup water to boiling over high heat.
2. Add rice and reduce heat to low and boil gently.
3. Cover and simmer 15 to 20 minutes until water is absorbed and rice is tender.
4. In 4-quart saucepan, heat chicken broth and 2 cups water to boiling over high heat.
5. Add carrots and celery, heat to boiling. Reduce heat to low, cover and simmer 5 to 10 minutes, until vegetables are tender.
6. Stir in rice and sliced meatballs (spinach) and heat through.
7. On the top - Parmesan cheese.
Per serving- about 280 calories
Popularity: 22%
