Easy Italian Wedding Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
1 cup water
1 cup medium pasta shell, uncooked (sometimes I use Ditalini also, same amount)
16 frozen meatballs, cooked
2 cups spinach leaves, finely shredded
1 cup pizza sauce

Preparation

Bring broth and one cup water to a boil in a large saucepan.
Add pasta and meatballs.
Return to a boil; cook 7 to 9 minutes or until pasta is done.
Do Not Drain.
Reduce heat; stir in spinach and pizza sauce.
Cook one to two minutes or until thoroughly heated.
I like to top mine with a little bit of shredded Mozzarella.