Chicken & Meatball Parmesan 'Stoup'


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


1. 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.
2. 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.
3. 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.