Italian Wedding Soup Ingredients 1 3/4 cups ProgressoŽ reduced-sodium chicken broth (from 32-oz carton) 1/2 cup water1/2cup uncooked medium shell pasta (2 oz) 8 frozen cooked meatballs 1 cup fresh spinach leaves, finely shredded 1/2 cup pizza sauce (from an 8-oz can) Directions 1. In 2-quart saucepan, heat broth and water to boiling. Add pasta and meatballs; return to boiling. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain. 2. Add spinach and pizza sauce; cook 1 to 2 minutes longer or until thoroughly heated. Sprinkle individual servings with grated Parmesan cheese. Back