Orzo Meatball Soup

2 Cans of Chicken Broth
1 Can Beef Broth
2 chicken bouillon cubes
2 beef bouillon cubes
6-8 ounces of frozen spinach (just eyeball it, add more if you like more)
1 Cup grated carrots
2 Tablespoons minced onion
2 stalks chopped celery (optional)
30 meatballs (or 1 bag frozen)
4 cups water
1 Cup Orzo noodles
1/2 Cup grated Parmesan

Directions:
Combine all liquids in a pot on stove and bring to a boil. Add all additional ingredients except Orzo noodles and return to boil. Check to make sure . Cook Orzo noodles in broth according to box directions (approx 6 minutes.) You don't want noodles to be soft because they will continue to soften as they cook a  little more in the soup. Serve with grated cheese on top.  

LABEL (13):  Thaw first. Put in large pot, add 4 Cups Water and 3 cans broth. Cook on med high and cover. Add 1& 1/2 cups Orzo when broth is boiling. Soup is done when Orzo is soft. Serve with grated Parmesan cheese.