Hearty Vegetable Soup with Mini Meatballs (Low Carb, Low Fat, Low Sodium)

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
1 46 oz jug of V8 Vegetable Juice, Low Sodium12 cups Homemade Chicken Stock (no added salt)1 cup onion - chopped1 cup celery - chopped1 cup broccoli stems - chopped1 cup red bell pepper - chopped1 cup yellow bell pepper - chopped1/2 cup snow peas - chopped1/2 cup carrot - chopped1 cup zucchini - chopped1 cup summer squash - chopped2 tsp salt-gree Italian seasoning1/2 tst Tajin Classico Seasoning3 Splenda Packets3 doz Mini Meatballs (In my Low Carb Collection)
Directions
Chop all veggies and dump into a large stock pot. Add the Low Sodium V8 Juice and chicken stock. I usually wait and add the zucchini and summer squash about 1/2 way through the cooking time.

Serving Size: Makes 10 hearty servings of 2 cups each.

Number of Servings: 10

Recipe submitted by SparkPeople user JTOKORCHECK.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 149.4
  • Total Fat: 2.7 g
  • Cholesterol: 27.0 mg
  • Sodium: 349.7 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 16.5 g

Member Reviews
  • BROKENWING2005
    Sounds good, except for the Splenda. It's an artificial sweetener that destroys the beneficial probiotics in yr digestive system. Why would you add Splenda? - 9/2/16
  • CHULADEB
    So delicious! Very filling and great flavor! Low carb, sodium & fat!! - 6/27/16