2959 tex-mex meatball soup

Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano, tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound ground beef if you like a lot of meat in your soup. Debbie Blakeslee Submitted By BARRY WEINSTEIN On 03-14-95