Southwest Meatball Soup
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
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
|% Daily Value|
|Total Fat||20 g||31%|
|Saturated Fat||8 g||40%|
|Dietary Fiber||5 g||22%|
|Vitamin C||15 mg||24%|
|Vitamin A||971 iu||19%|
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.