Spaghetti and Meatball Soup

• 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) candiced tomatoes with garlic, oregano and basil
• 2 cups frozen mixed vegetables, thawed
• 14 teaspoon pepper
• 14 cup chopped fresh parsley
• 14 cup shredded mozzarella cheese

1. Coat large pot wih cooking spray; place over medium heat.
2. Add the onion and cook, stirring, until translucent, 5 minutes.
3. Stir in chicken broth, tomatoes and meatballs; bring to boil.
4. Add frozen mixed vegetables, spaghetti and pepper; reduce heat to low.
5. Cover; cook until meatballs are heated through, 5 minutes.
6. Stir in parsley.
7. Sprinkle with cheese.

meatballs, onion, chicken broth, tomatoes, mixed vegetables, pepper, parsley, mozzarella cheese

Taken from www.food.com/recipe/spaghetti-and-meatball-soup-360570 (may not work)