3 (13 3/4 oz.) cans chicken broth
1 c. water
1/2 c. thinly sliced carrots
1/2 c. thinly sliced celery
1/2 c. thinly sliced green onion
1/2 tsp. sweet basil, crumbled
1/2 c. broken spaghetti, uncooked
1/2 lb. escarole, chopped and cooked

Prepare meatballs; set aside. Combine next 6 ingredients in large saucepan. Bring to boil; reduce heat. Cover and simmer until vegetables are almost tender. Add spaghetti, escarole, and meatballs; simmer 10 minutes longer.