Zesty Meatball Noodle Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes and green chilies (Ro-Tel Tomatoes with Green Chiles are available in many supermarkets)
1 1/2 teaspoons minced garlic, divided
1 teaspoon cumin
1/2 lb lean ground beef
1 cup monterey jack cheese, shredded, divided
1/8 teaspoon salt
1/8 teaspoon pepper
4 1/2 ounces fresh fettuccine, cut into 2-inch lengths
1 large zucchini, diced

Preparation

Combine broth, tomatoes, 1 t garlic and cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
Combine remaining garlic, beef, 1/2 cup cheese, salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil.
Simmer 2 minutes more, until fettuccine and zucchini are tender.
Serve with remaining cheese.