Weekly Dish: Chicken Vegetable Soup with Ginger Meatballs

Here I am with another soup recipe. And another soup recipe from The Cancer-Fighting Kitchen, at that. This one was delightfully different and tasty enough to make it on another menu somewhere in the near future.


Chicken Vegetable Soup with Ginger Meatballs

1 pound ground organic dark-meat chicken
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
1/4 cup fresh parsley, minced
1/2 teaspoon real salt or celtic sea salt
Pinch of cayenne
1/4 cup uncooked brown rice

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
real salt or celtic sea salt
2 large carrots, peeled and diced small
2 large celery stalks, diced small
2 cloves garlic, minced
1 teaspoon grated fresh ginger
8 cups homemade chicken stock
1/2 cup fresh or frozen peas
1 cup baby spinach leaves
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1 lime, cut into quarters, for garnish

To make the meatballs, combine the chicken, ginger, garlic, parsley, salt, cayenne, egg, and rice in a bowl and mix with your hands or a spatula until well combined. Don’t overwork the mixture or the meatballs will be tough.

Wet the palms of your hands so the mixture doesn’t stick, roll it into 1-inch balls, and place them on the prepared pan.

To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until translucent, about 4 minutes. Add the carrot, celery, garlic, ginger, and 1/4 teaspoon salt and continue sauteing for about 3 minutes.

Add the chicken stock and another 1/4 teaspoon salt and bring to a boil. Lower the heat to maintain a simmer, then gently transfer half of the meatballs into the simmering broth. (You can refrigerate or freeze the remainder to use later or make a double pot of soup like I did so that I could use them all.) Cover and allow the meatballs to simmer for around 1 hour, until the rice is tender.)

Add the peas and spinach and cook for 3 minutes more, then stir in parsley and basil. Serve each bowl garnished with a wedge of lime.

Variation: You can always make the meatballs without rice as the binder. Add a little onion and maybe an extra egg and you’ll be fine without it. Or if you’re comfortable using breadcrumbs or raw oats, do that. You can also use cooked rice and then you won’t have to simmer the meatballs in the soup as long.

Weekly Dish: Thai It Up Chicken Soup

Wow, this soup has restaurant quality. I had two bowls and would have had a shameful third, but my stomach couldn’t handle any more broth…

This recipe is adapted from a new cookbook I have found, The Cancer-Fighting Kitchen. Real food doesn’t have to taste like “health food”. This cookbook has gone four for five in my kitchen. Not bad stats. I have adapted the recipes to my food philosophy (Weston A. Price Foundation, traditional foods, properly preparing grains, etc…).

Here is the recipe, in all its glory:

Thai It Up Chicken Soup

8 cups homemade chicken stock
2 shallots, or 1 small red or white onion, peeled and halved
6 1-inch pieces of un-peeled fresh ginger
1 stalk lemongrass, bruised and cut into chunks
1 teaspoon lime zest
1/2 teaspoon real salt or celtic sea salt
15 oz. coconut milk (not low-fat)
2-3 cups already cooked brown rice or already-cooked brown rice noodles
1 cup peeled and finely chopped carrot
pinch of cayenne
2 organic chicken breasts, cut into slices or chunks (optional: add more or less depending on your broth-stuff ratio in soups)
2 Tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro, for garnish
2 Tablespoons sliced scallion, for garnish

Combine the broth, shallots or onions, ginger, lemongrass, lime zest, and 1/4 teaspoon of salt in a dutch oven over high heat and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes.

Using a slotted spoon, scoop out all the solids and discard. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.

Stir the carrot and cayenne into the soup, simmer for 3 minutes, then add the chicken and simmer for an additional 7 minutes, until chicken is tender and thoroughly cooked. Stir in the rice, lime juice, and remaining 1/4 teaspoon salt.

Serve garnished with cilantro and scallion.

Variation: For an extra immune booster, add 1 cup of stemmed and sliced shiitake mushrooms when you add the chicken.