Step 1

In an extra-large nonstick pot, combine broth, tomatoes, garlic, soup seasonings, and 1 1/2 cups water. Bring to a boil.

Step 2

Meanwhile, in a large bowl, combine all meatball ingredients. Mix thoroughly. Evenly form into 32 meatballs, each about 1 inch in diameter.

Step 3

Carefully add onion and meatballs to the pot. Return to a boil.

Step 4

Reduce to a simmer. Cook for 5 minutes, or until meatballs are cooked through.

Step 5

Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Step 6

Add zucchini noodles. Cook until tender, about 6 minutes.