Heat the olive oil on medium heat in a large stock pot. Add the onions and carrots and cook for 7-10 minutes until they are soft.
Add in all the other ingredients except for the zucchini. Stir to combine.
Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
Add in the zucchini and then simmer for an additional 5 minutes.