Southwestern Meatball Soup

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2 tablespoons olive oil

2 zucchini or yellow squash (1 pound total), shredded in the food processor (4 cups)

1 1/2 cups prechopped onion

1 teaspoon chili powder

6 cups beef broth

12 ounces precooked cocktail-size meatballs (3 cups)

3/4 cup instant brown rice

2 teaspoons refrigerated or jarred hot green chile salsa

1/2 cup chopped fresh cilantro

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