Italian Meatball and Noodle Soup

1 tablespoon LAND O LAKESŪ Butter
1 medium red bell pepper, cut into strips
1 teaspoon finely chopped fresh garlic
1 (16-ounce) package frozen vegetable combination (broccoli, red bell pepper, onions and mushrooms)
16 (1 1/2-inch) frozen cooked Italian-style meatballs
2 (14 1/2-ounce) cans beef broth
2 teaspoons dried Italian seasoning*
2 ounces (about 1 cup) uncooked dried egg noodles
Shredded Parmesan cheese, if desired

Melt butter in 4-quart saucepan until sizzling; add pepper and garlic. Cook over medium-high heat until pepper is crisply tender (2 to 3 minutes). Add vegetables, meatballs, broth and Italian seasoning. Continue cooking until mixture comes to a boil (10 to 12 minutes).

Add noodles. Reduce heat to medium. Continue cooking, stirring occasionally, until pasta is tender (5 minutes). To serve, top each serving with cheese.

*Substitute 1/2 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/4 teaspoon rubbed sage.

TIP: Meatballs are small ball-shaped mixtures of ground meats usually flavored with onions and spices and bound with bread crumbs or eggs. Make your own meatballs or purchase them already made and in the frozen meat section of the supermarket.

Yield: 5 (1 1/3-cup) servings
Source: Land O'Lakes.