Spaghetti and Meatball Soup

From Woman's World mag 3/9/09.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 24  frozen cocktail-size  meatballs, thawed
• 4  ounces spaghetti, broken into 2 inch pieces, cooked, drained
• 1  onion, chopped
• 3 (14 1/2ounce) cans chicken broth
• 1 (14 1/2ounce) 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.