wild rice blend
fresh baby spinach
cheddar cheese spread or shredded cheddar cheese
salt & pepper
Heat a stock pot over medium high heat. Add a tablespoon of oil and when hot, add the diced onions and sprinkle with salt and pepper. Cook for 3-5 minutes until translucent.
Add the crushed tomato and cook for a minute.
Slowly pour in the broth and stir making sure to scrape the bottom of the pot for any stuck-on bits.
Add the rice and some more salt and stir. Bring to a boil. Cover and reduce to a simmer. Cook until the rice is tender, about 45-60 minutes.
When the rice is cooked, add the spinach, Tabasco, and meatballs. Simmer until the meatballs are warm.
Turn off the heat and add the cheese. Taste for salt and pepper. Garnish with basil and serve!