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.
This is an incredibly nourishing soup when made using the proper techniques and ingredients.
[One caveat: Soybeans are a SOMETIMES food. We avoid them almost entirely, in any form (soy milk, soy “meat”, tofu, etc… Although, I haven’t ever tried Tempeh, which is fermented soybeans and would be okay also as a sometimes food.) This soup is our soybean exception. And only because the soybeans are sprouted. All the anti-nutrients in the soybean itself have been removed, but the phyto-estrogen (plant hormones) still remain. Phyto-estrogen can wreak havoc on a body, especially on young children, teens, men, and women in their childbearing and menopausal years. So, basically everyone at all times. Limit soy and make sure it is sprouted or fermented!]
This recipe is my Nana’s creation. She was notorious for doing this. She went home and figured out the ingredients for this recipe after liking it so much at a local Chinese restaurant. (This was before the internet.) She has been gone for a few years now, but I still give all credit to her whenever it is due, which is often. I quadruple this recipe and add a tad more vinegar and a tad less sesame oil. I also omit the cornstarch and I just have a thin brothy soup. Just taste preference and my husbands current food limitations/allergies. It’s a very versatile recipe and a staple in our home.
All of the ingredients should be able to be purchased at your grocery store or local health food store.
Hot ‘N Sour Soup
4 cups homemade chicken stock
1 teaspoon Real Salt
1 Tablespoon naturally fermented soy sauce or Liquid Aminos
1/4 cup pork or chicken, julienned (I use chicken but pork does give a little more flavor because of the added fat)
1/4 cup bamboo shoots, julienned
4 shiitake mushrooms, dried and reconstituted* or fresh
1 square (1 package) sprouted** tofu, firm or extra firm
1/2 teaspoon hot chili paste (Sambal Oelek brand)
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Arrowroot Powder or Cornstarch
1 beaten egg
2 teaspoons sesame oil
2 sliced green onions
Bring chicken stock, salt, soy sauce, pork/chicken, bamboo shoots and mushrooms to boil. Then reduce heat and simmer for 3 minutes.
Drop in Tofu and add chili paste and white vinegar. Bring to boil again.
Stir in arrowroot powder/cornstarch. Stir until soup thickens. Adjust cornstarch to adjust the thickness of the soup. Turn off heat and slowly pour in the beaten egg. Let stand for a few seconds, then stir to break up egg into soup.
Stir in sesame oil and garnish with green onions.
*Reconstitute dried mushrooms in hot water for at least half an hour.
**I found this at our local health food store (Whole Foods) next to the other tofu and soy products.
I am sharing this at Real Food Wednesday.