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Ingredients40 m servings 465
Original recipe yields 4 servings
- Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
- Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr(R) Rice Sides(TM) - Herb & Butter. Cook according to package instructions.
- Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.
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- Recipe Inspiration:
- My husband doesn't feel 'soup' is a meal, so I turned my favorite Italian soup into a one-skillet meal with Knorr Rice Sides!
Per Serving: 465 calories; 28.6 12.6 21.6 70 1132 Full nutrition
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