Easy Italian Wedding Soup

Since the weather went from Winter to Spring on this Winter Solstice Day,
Joan decided to make this traditional Italian soup.

3        14 1/2-oz. cans chicken broth
1 c.    water
1 c.    medium shell pasta, uncooked
16      frozen meatballs, cooked
2 c.    spinach leaves, finely shredded
1 c.    pizza sauce

Optional: shredded Parmesan cheese

Bring broth and water to a boil in a large saucepan; add pasta and meatballs. Return to a boil; cook 7 to 9 minutes, until pasta is done. Do not drain. Reduce heat; stir in spinach and pizza sauce. Cook one to 2 minutes, until thoroughly heated. Sprinkle with Parmesan cheese, if desired.

Serves 4.