Italian Meatball Soup

This recipe is from 30-Minute Meals published by Better Homes and Gardens 2006

Ingrediants:

1 14-1/2 ounce can diced tomatoes with onion and garlic, undrained
1 14 ounce can beef broth
1-1/2 cups water
1/2 teaspoon Italian seasoning, crushed
1/2 or a 16 ounce package of frozen cooked meatballs
1/2 cup small dried pasta (such as elbow macaroni, orzo [rosamarina], tripolini, ditalini or stellini)
1 cup loose-pack frozen mixed vegetables
Shredded or shaved Parmesan cheese

Directions:

In a large saucepan, stir together undrained tomatoes, beef broth, the water, and Italian seasoning; bring to a boil.

Add frozen meatballs, uncooked pasta and frozen vegetables. Return to boiling; reduce heat. cover and simmer about 10 minutes or until pasta and vegetables are tender. Top individual servings with Parmesan cheese.