Ingredients:
18 meatballs
1 box frozen spinach (thawed and squeezed)
3 cups beef broth (or 2 14.5 oz. cans)
1 14.5 oz. diced tomatoes
1 6 oz. can mushrooms, drained
1 cup small pasta (elbow macaroni)
2 tsp. oregano
1 tsp. minced garlic (or 2 cloves)
2 cups water (or 1/2 water, 1/2 broth)

Directions:
In a large saucepan, stir together broth, tomatoes, mushrooms, and water. Bring to boil, add pasta, oregano, and garlic. Return to boiling, reduce heat; simmer 10 to 12 minutes or until pasta is tender. Stir in meatballs and spinach, cook for 1 or 2 minutes or until heated through. Add more water or broth to liking.

From the kitchen of: Christine (inHisgrip)
Serves 6
This recipe in its original form came from Homemade Gourmet. I tweaked it for our family and we’ve been enjoying the results for a long time. It’s a family favorite. I prefer to use homemade meatballs
Credits:
Notebook paper - petitmoineaux; fabric template - scrap girls; all paper and other elements - Shabby Princess