Mix meatball ingredients together. With wet hands, roll level tablespoon of mixture into 24 balls.
In large soup pot, mix liquids, splenda, lemon juice. Add onions and cabbage and stir well. Hold raisins aside til end of cooking.
Bring to a boil over med high heat, stirring occasionally.
Add meatballs to soup, reduce heat to low, cover and simmer for 2 hours.
Add raisins, uncover and cook 10 minutes (or to desired thickness). Stir occasionally.
Adjust salt, pepper, splenda and lemon juice as needed (usually needs more of each.)
Should be a deepr orange color at end (not red.)
Large 2 cup soup bowls is 7 points (with 6 meatballs). 8 points if you use very lean beef instead.
Make a day ahead for much better flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (720g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 49.1mg||15 %|
|Sodium 519.1mg||18 %|
|Potassium 1595.9mg||42 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 48.3g|
|Protein 24.8g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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