18 Minute Meatball Soup
|Ground beef||1 Pound|
|Canned stewed tomatoes||16 Ounce, broken up (1 Can)|
|Canned beef broth||13 3⁄4 Ounce (1 Can)|
|Salsa/Picante sauce||1⁄2 Cup (8 tbs)|
|Ground coriander||3⁄4 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Zucchini||2 Medium, thinly sliced|
|Chopped cilantro||2 1⁄2 Tablespoon|
Combine tomatoes, beef broth and salsa in 2 1/2-quart microwave-safe casserole.
Cover and microwave at HIGH (100% power) 6 minutes.
Meanwhile combine ground beef, coriander, cumin and salt; mix lightly but thoroughly.
Pinch off 1-inch pieces of beef mixture to make approximately 32 free-form meatballs; place around the sides of 8-inch microwave-safe baking dish.
Remove tomato mixture from microwave; add zucchini, cover and reserve.
Cover meatballs with waxed paper and cook at HIGH 2 1/2 minutes, rotating dish 1/4 turn after 12 minutes.
Remove meatballs with slotted spoon and place in tomato mixture.
Cook tomato mixture with meatballs, covered, at HIGH 4 1/2 minutes.
Garnish with cilantro