Mexican Meatball Soup

1 package Frozen Beef Meatballs 24 oz.

1 can of Diced Tomatoes with Green Chiles 14.5 oz

1 can of Tomato Sauce 8 oz.

6 cups Beef Broth

½ Onion Diced

1 Tbsp Olive Oil

2 Carrots Peeled and Chopped

1 Zucchini Sliced and then Quartered

1 can of Black Beans 15 oz., drained and rinsed

1 cup of Frozen Corn

Salt and pepper to taste

2 tsp Chili Powder

1 tsp Cumin

Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.

Add in all the other ingredients except for the zucchini.  Stir to combine.

Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.

Add in the zucchini and then simmer for an additional 5 minutes.