Ingredients

• 1 pound mini chicken meatballs
• 4 cups chicken broth
• 3 cups marinara sauce
• 8 ounces spaghetti, broken into 1 1/2 inch pieces
• 1/4 cup basil leaves, chopped
• 1/4 cup freshly grated parmesan cheese
• Salt & pepper

Directions

1. Prepare meatballs according to package instructions; set aside.
2. Whisk in chicken broth, marinara sauce, and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
3. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
4. Garnished with basil and parmesan.

Enjoy!