Gluten Free Cold Remedy
Upside of multiple sinus colds: coming up with new soups. This one is gingery goodness, lemon tangy-ness, steamy yum-ness and all around nourishing. The gluten free take on chicken meatballs that float in the broth, make this soup an all-around winner.
Meatballs
1 lb ground chicken breast (could also use thigh)
1/2 cup ground almond meal
1 egg, beaten
1 heaping teaspoon herbs de Provence Dijon mustard
1/4 cup finely diced yellow onion
Salt and black pepper to taste
Mix all ingredients together and set aside.
Soup
3 tablespoons grapeseed oil
1 leek, washed and white portion finely chopped
3 stalks of celery, washed and diced (include leaves if on stalks)
2 cloves of galic, finely chopped
Zest and juice of one lemon
1 bunch Lacinato kale, washed and julienned
4 cups homemade chicken broth (low sodium store bought fine too)
1 inch of fresh ginger, peeled and finely chopped (I like to see ginger in broth. Grate if you don't)
1 cup water
1 large russet potato, peeled and diced
Salt and black pepper to taste
In a large soup pot or Dutch oven, heat oil over medium heat. When oil begins to shimmer, add leek and celery season with salt and pepper and let saute for five to seven minutes.
Add garlic, kale, lemon zest and saute for a minute or two more. Add broth, water and ginger and bring to a boil. Reduce heat to a simmer. Using a tablespoon size ice cream scoop, form the meatballs and drop them directly into the broth. Season with salt and fresh cracked pepper. Return to a boil and then add the potatoes. Cover and let gently simmer for 30 minutes. Taste and add additional salt/pepper if needed.
Serve to yourself (and any other sick housemates) in a extra-large bowl and enjoy with your feet up in front of feel-good TV.
Meatballs
1 lb ground chicken breast (could also use thigh)
1/2 cup ground almond meal
1 egg, beaten
1 heaping teaspoon herbs de Provence Dijon mustard
1/4 cup finely diced yellow onion
Salt and black pepper to taste
Mix all ingredients together and set aside.
Soup
3 tablespoons grapeseed oil
1 leek, washed and white portion finely chopped
3 stalks of celery, washed and diced (include leaves if on stalks)
2 cloves of galic, finely chopped
Zest and juice of one lemon
1 bunch Lacinato kale, washed and julienned
4 cups homemade chicken broth (low sodium store bought fine too)
1 inch of fresh ginger, peeled and finely chopped (I like to see ginger in broth. Grate if you don't)
1 cup water
1 large russet potato, peeled and diced
Salt and black pepper to taste
In a large soup pot or Dutch oven, heat oil over medium heat. When oil begins to shimmer, add leek and celery season with salt and pepper and let saute for five to seven minutes.
Add garlic, kale, lemon zest and saute for a minute or two more. Add broth, water and ginger and bring to a boil. Reduce heat to a simmer. Using a tablespoon size ice cream scoop, form the meatballs and drop them directly into the broth. Season with salt and fresh cracked pepper. Return to a boil and then add the potatoes. Cover and let gently simmer for 30 minutes. Taste and add additional salt/pepper if needed.
Serve to yourself (and any other sick housemates) in a extra-large bowl and enjoy with your feet up in front of feel-good TV.
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