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

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Hearty Vegetable Soup with Mini Meatballs (Low Carb, Low Fat, Low Sodium) calories by ingredient

Introduction

This is a hearty soup that's easy to prepare. I use homemade chicken stock that's been defatted, with no salt added, and my Mini Meatball recipe, which is also low sodium, low fat, and low sodium. This is a hearty soup that's easy to prepare. I use homemade chicken stock that's been defatted, with no salt added, and my Mini Meatball recipe, which is also low sodium, low fat, and low sodium.

Minutes to Prepare: 60

Minutes to Cook: 120

Number of Servings: 10

Ingredients

1 46 oz jug of V8 Vegetable Juice, Low Sodium

12 cups Homemade Chicken Stock (no added salt)

1 cup onion - chopped

1 cup celery - chopped

1 cup broccoli stems - chopped

1 cup red bell pepper - chopped

1 cup yellow bell pepper - chopped

1/2 cup snow peas - chopped

1/2 cup carrot - chopped

1 cup zucchini - chopped

1 cup summer squash - chopped

2 tsp salt-gree Italian seasoning

1/2 tst Tajin Classico Seasoning

3 Splenda Packets

3 doz Mini Meatballs (In my Low Carb Collection)

Tips

I started this soup before I started making the mini meatballs, and just added them 1/2 way through. I added about 6 dozen of the mini meatballs, since they are only 1/2 Tbs each.

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.