16 frozen cooked meatballs
1 32 oz carton beef broth
1 c small shell pasta
1 can stewed tomatoes with oregano and basil (chopped briefly in blender)
1 medium zucchini cut into julienne strips
Place frozen meatballs and broth in pot, heat to boiling. Stir in pasta; reduce heat to low. Cover and simmer until pasta is al dente, about 5 minutes. Stir in tomatoes and zucchini. Cook about 5-10 minutes stirring occasionally, until zucchini is tender.
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