Special soup

School-Night Meatball Soup

Cook: 20 minutes plus thawing

Total: 35 minutes

Serves: 4

1/2 cup regular long-grain rice

2 cans (13 3/4 to 14 1/2 ounces each) chicken broth

3 medium carrots, sliced

3 medium celery stalks, sliced

5 ounces prewashed spinach (half 10-ounce bag)

8 frozen lean meatballs, thawed and sliced

Shredded or grated Parmesan cheese (optional)

1. In 1-quart saucepan, heat 1 cup water to boiling over high heat. Add rice, heat to boiling. Reduce heat to low, cover and simmer 15 to 20 minutes until water is absorbed and rice is tender.

2. Meanwhile, in 4-quart saucepan, heat chicken broth and 2 cups water to boiling over high heat. Add carrots and celery, heat to boiling. Reduce heat to low, cover and simmer 5 to 7 minutes, until vegetables are tender.

3. Stir in spinach, rice and sliced meatballs, heat through. Serve soup with Parmesan cheese if you like.

“ Each serving without Parmesan cheese: About 400 calories, 25g protein, 30g carbohydrate, 7g total fat (3g saturated), 51mg cholesterol, 1,010mg sodium.