Zesty Meatball Noodle Soup

• 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

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

chicken broth, tomatoes, garlic, cumin, lean ground beef, cheese, salt, pepper, fresh fettuccine, zucchini

Taken from www.food.com/recipe/zesty-meatball-noodle-soup-185321 (may not work)