Risotto-Style Soup

Garnish with shredded Parmesan cheese and coarsely chopped fresh parsley if desired.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄2 cup  chopped onion
• 1⁄3 cup medium grain rice
• 1⁄2 cup dry white wine or 1⁄2 cup water
• 5  cups water
• 3  wyler's beef bouillon cubes or 3  teaspoons  beef-flavor instant bouillon granules
• 16  frozen prepared small  meatballs (8 ounces)

Directions

1. In large saucepan, over low heat, melt butter.
2. Cook onion in butter until translucent, about 5 minutes- Do not brown.
3. Stir in rice; continue to cook and stir 3 minutes.
4. Add wine, 1 cup water and 1 bouillon cube.
5. Bring to a boil.
6. Reduce heat to medium; simmer 10 to 15 minutes or until liquid is absorbed, stirring frequently.
7. Add remaining water, bouillon cubes and meatballs.
8. Bring to a boil.
9. Reduce heat to medium; simmer 15 minutes.
10. Serve immediately.