Spinach and meatball soup

1 T olive oil

1 c matchstick carrots

1 8 oz package caramelized onion chicken meatballs

4 C chicken stock

1 8.8 oz package microwaveable precooked brown rice

4 C loosely packed baby spinach

1/4 t kosher salt

1/8 t pepper

2 T pecorino romano cheese

Heat oil in a Dutch oven over medium high. Add carrots, and cook, stirring often, until almost tender, about four minutes. Add meatballs, and cook, stirring occasionally, until lightly browned, about five minutes. Stir in chicken stock; bring to a boil over high. Reduce heat to medium. Stir in rice, spinach, pepper, and salt, and cook, stirring until spinach is wilted and rice is hot, about three minutes. Sprinkle with cheese, if desired.