- 3 cups beef broth
- 1 (24-ounce) jar spaghetti sauce
- 16 appetizer-sized frozen meatballs, thawed and cut in half
- 2 cups frozen, diced cooked chicken
- 1 1/2 cups frozen mixed vegetables
- 6 frozen par baked dinner yeast rolls
- 1/2 cup shredded mozzarella cheese
- Grated Parmesan cheese for sprinkling
- In a soup pot over medium-high heat, combine broth, spaghetti sauce, meatballs, chicken and vegetables. Bring to a boil, reduce heat to low and simmer for 15 minutes.
- Meanwhile, bake rolls according to package directions. Remove from oven and sprinkle each evenly with mozzarella cheese. Return to oven and bake 3 to 5 minutes, or until cheese is melted.
- Ladle “stoup” into bowls, top each with a cheese-topped roll and sprinkle with parmesan cheese. Serve piping hot and get ready for lots of happy faces around the table.