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Easy Meatball Salsa Soup

12 ounces frozen fully-cooked beef meatballs (about 23 meatballs)
2 cups diced zucchini
1 (13-3/4 to 14-1/2 ounce) can ready-to-serve beef broth
1 cup prepared chunky salsa
1 tablespoon chopped fresh cilantro
Corn chips

1. Combine meatballs, zucchini, broth, salsa and 1 cup water in large saucepan; bring to a boil. Reduce heat; simmer 6 to 8 minutes or until meatballs are heated through, stirring occasionally.
2. Stir in cilantro. Serve with corn chips.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.

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