Spaghetti & Meatball Soup

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1-1/2 cups water
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 tsp. Italian seasoning
• 1/2 lb. (1/2 of 1-lb. pkg.) frozen fully cooked meatball
• 1/4 lb. spaghetti, uncooked, broken into small pieces
• 1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
• 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1. Combine first 5 ingredients in large saucepan.
2. Bring to boil on medium-high heat, stirring occasionally.
3. Add meatballs and spaghetti; stir.
4. Cook 5 min., stirring occasionally.
5. Add vegetables.
6. Cook 5 min.
7. or until spaghetti is tender and vegetables are heated through, stirring occasionally.
8. Serve topped with cheese.

tomatoes, chicken broth, water, tomato vinaigrette, italian seasoning, carrots, italian

Taken from www.kraftrecipes.com/recipes/spaghetti-meatball-soup-155909.aspx (may not work)