Preheat oven to 425 degrees, then line a large baking sheet with parchment paper.

In a large bowl, combine the ground beef, eggs, onion, cilantro, serrano, garlic, cumin, salt, black pepper, and cayenne pepper. Roll into two inch balls and place on the baking sheet. Bake for 10 mins.

While the meatballs are baking, prep a large fry pan with the beef broth and Campbell's Mexican Style Tomato, heat to boiling. Once boiling, add the zucchini and reduce to a simmer and allow to cook, uncovered.

When the meatballs come out of the oven, transfer them to the fry pan with the sauce and allow to simmer for 10 minutes. Dish into bowls and top with the Queso Fresco and cilantro.