1/2 lb. mild Italian sausage
2 c. zucchini, cut into 1/4 inch pieces
1 (16 oz.) can tomatoes, cut up
1/4 c. chopped onion
1/2 c. dry corkscrew pasta
3/4 lb. Velveeta cubed
2 c. cold water (1 c. if you like thick soup)

Remove casing from sausage, shape into 1/2 inch balls. Brown, cook until done. Add onions last couple minutes. Drain balls and onion.

In separate pan put in tomatoes, zucchini, water, noodles and meatballs. Bring to boil. Boil 8 minutes or until pasta are done to your preference. Add onions and cheese. Stir until cheese is melted and all is smooth. 6 to 10 servings.