Spaghetti and Meatball Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Woman's World mag 3/9/09. Ingredients:
24 frozen cocktail-size meatballs, thawed |
4 ounces spaghetti, broken into 2 inch pieces, cooked, drained |
1 onion, chopped |
3 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can diced tomatoes with garlic, oregano and basil |
2 cups frozen mixed vegetables, thawed |
1/4 teaspoon pepper |
1/4 cup chopped fresh parsley |
1/4 cup shredded mozzarella cheese |
Directions:
1. Coat large pot wih cooking spray; place over medium heat. Add the onion and cook, stirring, until translucent, 5 minutes.
2. Stir in chicken broth, tomatoes and meatballs; bring to boil. Add frozen mixed vegetables, spaghetti and pepper; reduce heat to low.
3. Cover; cook until meatballs are heated through, 5 minutes. Stir in parsley. Sprinkle with cheese.
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