Sauté onion till clear. Then add the celery and the carrots. After a few minutes add the rest of the vegetables and sauté for eight to 10 minutes.

Then add tomato sauce, Splenda, water, and seasonings.

Cook for one-and-a-half hours till all the vegetables are soft.

Combine chicken with spices and mix until incorporated.

Make golf-ball-size chicken balls and drop into a pot of boiling water. Cook for 30 minutes. I like to cook this in a separate pot to keep the vegetable soup pareve.

Serve with the minestrone soup.