2 (14-1/2 oz) cans chicken broth (can use low sodium) 1 cup water 4 oz (1 cup) uncooked medium shell pasta 12-13 large (or 16 small) frozen cooked meatballs 2 cups fresh spinach leaves, finely shredded 1 (8 oz) can pizza sauce 1. In large saucepan, bring broth and water to a boil. Add pasta and meatballs; return to a boil. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain. 2. Add spinach and pizza sauce, cook 1 to 2 minutes or until thoroughly heated. Then cook another 10 minutes on low (with lid slightly off) to ensure meatballs are done. 3. If desired, sprinkle servings with grated Parmesan cheese. Possible variation: substitute beans for the meatballs.
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