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Eating well with good food is the best way to prevent cancer and promote good health, and the best weapon to help those who are fighting the fight against cancer.
Lori Wyble, Oncology Dietitian at the Kellogg Cancer Center at NorthShore, has provided a lunch option that is easy to prepare. The recipe makes a few servings and can easily be stored for future use when you’re just too tired to cook.
Chicken Vegetable Soup with Ginger Meatballs
What could be more inviting than soup on a cool autumn day? To help fight fatigue this soup conveniently can be frozen for up to 2 months. Ginger root has been grown in Asia for millennia and is used fresh, sliced or minced, in all kinds of savory dishes. Its health-boosting phytochemicals and ability to quell an upset stomach makes it popular around the world as a tea, candy and dried and as a ground spice in baked sweets. This recipe takes 20 minutes to prepare and 35 minutes to cook.
Recipe makes 4 servingsIngredients
Meatballs1 lb ground organic dark-meat turkey or chicken2 tsp grated fresh ginger1 tsp minced garlic1/4 cup fresh parsley, finely chopped1/2 tsp sea saltPinch of cayenne1 egg, beaten1/3 cup uncooked white basmati or jasmine rice
Soup2 tbsp extra-virgin olive oil1 yellow onion, diced smallSea salt1 large carrot, peeled and diced small1 large celery stalk, diced small2 cloves garlic, minced1 tsp grated fresh ginger8 cups homemade or store-bought organic chicken broth1/2 cup fresh or frozen sweet peas1/4 cup fresh parsley, finely chopped1/4 cup fresh basil, finely chopped1 lime, cut into quarters, for garnish
To make the meatballs
To make the soup
Variation: If you aren’t a pea person, use this recipe as an opportunity to get some dark leafy greens into your diet. Simply replace the peas with 1 cup of baby spinach leaves.
Nutrition Information (per serving):Calories: 210Total fat: 7 g (1.6 g saturated, 3.4 g monounsaturated)Carbohydrates: 23 gProtein: 15 gFiber: 3 gSodium: 380 mgRecipe adapted from The Cancer Fighting Kitchen.