ITALIAN MEATBALL SOUP

INGREDIENTS

2 quarts beef or chicken broth
1 tsp dried Italian seasoning
14 to 16 frozen prepared meatballs
14 to 16 baby carrots, halved lengthwise
1 1/2 cups fresh, sliced mushrooms
1/2 of a (10 oz) package frozen, chopped spinach
1 box (9 oz) frozen or refrigerated prepared
three cheese tortellini

Grated Parmesan cheese, optional

DIRECTIONS

1. In large saucepan, bring broth and seasoning to a boil over high heat.
Add meatballs to broth; reduce heat to low; cover and simmer for 5 minutes.

2. Meanwhile microwave spinach package for several seconds
and then cut in half, reserving remaining spinach for another use.

3. Add carrots, mushrooms and spinach; cover and simmer on
low for an additional 10 minutes.

4. Add tortellini and cook on low heat, uncovered for 6 minutes.
Spoon into bowls and sprinkle with Parmesan cheese, (optional).

Yield: 4 to 6 Servings