Spicy Beef and Zuke Soup
Here's a favorite from The Times-Dispatch archives.
Makes 4 servings
2 cups diced zucchini
1 14-ounce can ready-to-serve beef broth
1 cup EACH: bottled chunky salsa, water
16 medium meatballs, homemade or store-bought, thawed in refrigerator
1 tablespoon chopped fresh cilantro (optional)
In a large saucepan, bring zucchini, broth, salsa and water to a boil. Reduce heat and simmer until zucchini is tender-crisp, 3 to 5 minutes. Stir in thawed, cooked meatballs and, if desired, cilantro. Heat through.
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