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large sauce pan, combine 2 cups diced zucchini, 1 can (14 ounces) ready-to-serve beef broth, 1 cup prepared chunky salsa and 1 cup water; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender. Stir in meatballs and 1 tablespoons chopped fresh cilantro; heat through. Top with corn chips, if desired, immediately before serving.
Makes 4 serving (246 calories per 11/2 cup serving).
Italian Meatball Sandwiches: Heat 1 teaspoon vegetable oil in large skillet over medium heat. Cook and stir 3/4 cup then bell pepper strips and 3/4 cup thin onion wedges 3 to 4 minutes or until prepared spaghetti sauce. Cover; cook 5 to 6 minutes to heat through, stirring occasionally. Spoon equal amounts into 4 split hoagie rolls; sprinkle with shredded mozzarella cheese, if desired. /
90.8%