- 32 ounces chicken broth or stock
- 12 ounces spaghetti, uncooked and broken in half
- 24 ounces spaghetti sauce
- 12-20 ounces frozen meatballs
- Parmesan cheese
Add chicken broth and spaghetti to a deep fry pan or Dutch oven with lid. Bring to a boil, reduce heat and simmer uncovered until most liquid is absorbed and noodles are cooked.
Add spaghetti sauce and meatballs. Cover and simmer on low for 15-20 minutes; add a little water if needed. Serve with Parmesan cheese.