Melt butter in large skillet (mine can hold all of this soup when done). Add onion and celery and cook on medium until onion starts to become translucent. Add garlic and continue cooking until onion is translucent.
add chicken broth, hot water, sazon, bullion, pepper, Italian herbs and thyme. allow to simmer for about 5 minutes.
Add frozen meatballs and chopped spinach and cook for an additional 10 minutes.