I woke up with a sore throat, itchy ears, pressure in my head and my eyeballs. Grrrr! As the day progressed, I felt worse. Now, let me interrupt myself to let you know that my immune system is stellar. Like freakishly good. Once I decided to get healthy, I worked had to keep it in tiptop condition. So, the second I feel slightly less than "good," I go into immune boosting overdrive. Confession: I kind of O.D. My family lovingly teases me that sometimes I try to do too much at once and I wind up with a stomach ache AND a virus. hah. However, ask me the last time I had the flu? I'll answer you honestly: I cannot remember. For all the skeptics -- God love ya -- no, I don't get the flu shot. More on that another time.
Naturally, I had to start all of my immune system boosting home remedies immediately. "I'm catching this cold in its tracks before it can catch me," I thought as I popped one of my trusty organic zinc tabs. I swear by them -- dissolve one in your mouth every 2 hours as soon as you feel something coming on and you'll kick it. If you do wind up coming down with the bug, I promise it will be significantly lighter in both duration and intensity. You're welcome.
I wanted soup but the last thing I wanted to do when I got home from work was to start cooking. When I'm already not feeling well, I don't trust getting it out. I quickly threw together this Paleo Italian Wedding Soup and added an egg drop for extra lean protein and good measure.
Here's the recipe:
Heat oven to 350 degrees F.
In a medium sized bowl, combine all meatball ingredients. Mix well (I kneaded the meatball mixture with my hands until it was mixed evenly). Roll meatballs to desired size* and drop onto a lined, lightly sprayed cookie sheet. (Cooking spray is full of chemicals and flame retardants. EW! So I use this handy piece of equipment). Bake meatballs for 15 minutes or until fully cooked.
*For reference, I rolled mine to the size of Swedish meatballs. That makes them easier to eat than trying to figure out how to cut them with a spoon. ;-)
While the meatballs are cooking, melt Ghee in the bottom of the (soup) pot. add garlic, onions and a dash of salt and pepper. Cook until onions become translucent. Add carrots and celery. Cook for five more minutes. Add kale and cook for another 3 minutes, until it wilts. Add stock and spices. Add water until all of the vegetables are covered completely. Bring to a boil and let simmer for 15-20 minutes. Adjust spices as necessary.
Optional: To thicken the broth and add more lean protein, you can add an "egg drop." Beat eggs in a medium bowl or measuring cup. Vigorously stir the soup until it is all moving in one direction. Slowly drizzle in the egg and gently stir with a fork until it forms thin strands.
Rosanne is a life coach, has her degree in Sports Medicine, is a former state champ and national level NPC figure competitor. As a foodie & lover of all things health & wellness she is determined to make the world a healthier place by sharing one fit tip at a time. She serves up real, easy to digest advice for real people.