Serves: 6
Total Calories: 298
1. Combine beef, cracker crumbs, onion, egg, heavy cream, 1/2 teaspoon of the herb seasoning, salt, and pepper. Form into about twenty 1-inch meatballs.
2. In a large skillet over medium-high heat, brown meatballs in oil. Drain set aside.
3. In a large saucepan, place tomato sauce, stewed tomatoes with juice, water, splenda, and bouillon granules. Bring to a boil over medium-high heat.
4. Add onion, celery, zucchini, parsley, and remaining 1/2 teaspoon herb seasoning. Return to a boil reduce heat to low and simmer 10 minutes. Add meatballs and simmer 10 to 15 minutes, stirring occasionally.
This Meatball Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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