Southwest Meatball Soup
Minutes Prep time: 15
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 small zucchini, cut into 1/2-inch pieces
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pkg (24 oz each) small frozen cooked meatballs
2 cans (14 oz each) reduced-sodium chicken broth
1 can (28 oz each) Hunt's® Crushed Tomatoes
2-1/2 tablespoons (1/2 of 1.12-oz pkg) fajita seasoning mix
1 medium lime, cut into 8 wedges
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 104 mg | 10% |
Carbohydrate | 15 g | 5% |
Cholesterol | 45 mg | 15% |
Total Fat | 20 g | 31% |
Iron | 3 mg | 18% |
Calories | 308 kcal | 15% |
Sodium | 1047 mg | 44% |
Protein | 18 g | 35% |
Saturated Fat | 8 g | 40% |
Sugars | 6 g | 1% |
Vitamin C | 15 mg | 24% |
Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add zucchini; cook 3 minutes or until crisp-tender, stirring occasionally.
Add all remaining ingredients, except lime. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until meatballs are hot. Serve with lime wedge squeezed over each serving of soup.
Garnish each serving of soup with a few crushed tortilla chips, if desired.
Southwest Meatball Soup