Sunday, October 18, 2009


With cold and flu season upon us this is a wonderful immune boosting soup. Last week me and my girls were sick with a cold and this soup truly did make us feel better. Its from a book I purchased when my oldest was just a newborn and have gotten so many good uses from this book, IMMUNITY FOODS FOR HEALTHY KIDS.

IMMUNE BOOSTER BROTH (sorry for no pictures this time, I just wasn't thinking clearly when I made this).
A cluster of rice vermicelli noodles (I just use some kind of Japanese noodles rice, soba, etc.)
1 T extra virgin olive oil
Several garlic cloves crushed
A large handful of shiitake mushrooms, sliced (shiitake mushrooms have wonderful immune-boosting properties found to help prevent disease and enhance immune function).
1-2 skinless boneless chicken breast, chopped
1 pint vegetable stock
grated gingerroot to taste
A small handful of parsley, chopped
Cook noodles to package instructions.
Heat olive oil in a pan and add the garlic, shiitake mushrooms, and chicken. Cook for a few minutes, stirring all the time. Add the vegetable stock and grated ginger. Simmer for 15 minutes. Just before serving add the noodles and sprinkle with parsley.

This is probably my most favorite soup. Several years ago it was in the Rachael Ray magazine. I love serving it with homemade pesto bread.

· Pound ground turkey, preferably thighs
· 1 cup seasoned Italian bread crumbs
· 6 large eggs
· 1/2 cup parmesan cheese, plus more for serving
· Salt and pepper
· 3 tablespoons extra-virgin olive oil
· 1 large onion, finely chopped
· 6 cups chicken broth
· 1 head escarole, coarsely chopped -I use either spinach, or a bag of mixed greens for cooking.
· 1 lemon, cut into wedges


1. In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. Roll the mixture into 3/4-inch meatballs and set aside.

2. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the escarole.

3. In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. Serve with more parmesan and the lemon wedges.

Another quick and easy soup, yet so good and healthy!

2 T butter
1 small onion, chopped
1 1/2 pounds fresh spinach, chopped
1 1/4 quarts vegetable stock
1 1/4 cup light cream or 2% milk for a lower fat version
salt and freshly ground black pepper to garnish

Melt the butter in a saucepan over medium heat. Add the onion and saute for a few minutes until soft. Add the spinach, cover, the pan, and cook slowly for 10 minutes until the spinach wilts and reduces.
Pour the spinach mixture into a food processor and add a little of the stock. Blend until smooth. Return mixture to a pan. Add remaining stock. Simmer for 15 minutes to thicken. Add the cream to the pan, stir well, and heat through. Do not boil. Serve warm.
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Madeline and Family said...

Those sound perfect for the cold season! Thank you so much for sharing.

Abby said...

I am so excited to try these! I LOVE egg drop soup, but have never made it myself. Have you ever just used shredded chicken instead of meatballs? I would like the meatballs, but my husband wouldn't, so I was just wondering.

The Danaraj Family said...

No, Abby I have never tried shredded chicken, but I really bet it would be good. Let me know if you try it.

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