8 oz dried thin spaghetti, broken into one inch pieces
5 oz baby spinach leaves
Parmesan cheese
Instructions
Bring chicken broth, 2 Cups of water and carrots to a boil over medium-high heat. Lower heat and simmer for 5 minutes. Add meatballs and return the soup to a simmer.
Stir in spaghetti to cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
Originally Submitted
9/9/2012
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