I hear a cold front is blowing through most of the US and that most of us are either bogged down from major allergies and/or a cold.
This yummy recipe is quick and easy, thanks to some fairly common ingredients you probably already have in your refrigerators and freezers. Lucky for me, I happened to have chicken meatballs and corn in the freezer and some snow peas and scallions growing in my micro garden—a perfect addition to the meal!
- organic cooking oil of choice
- 1 medium onion ~ peeled, chopped
- 3 large cloves garlic ~ peeled, minced
- 10 cups filtered water
- Chicken meatballs of choice ~ cut into small chunks (use as much or as little as you’d like)
- 1 16-oz. bag frozen sweet corn kernels
- 7 stalks organic celery ~ ends removed, cut into small pieces
- 1 16-oz. bag organic baby carrots ~ cut into small pieces
- 3 cups organic snow peas ~ strings and ends removed, cut into thirds
- 2 springs organic scallions (optional) ~ chopped
- sea salt ~ to taste
- fresh ground black pepper ~ to taste
- dash of sugar
- In a large stainless steel pot, heat cooking oil on medium and lightly brown both the garlic and onion.
- Add celery and carrots. Sauté until halfway cooked.
- Add water, meatballs, and frozen corn. Bring to a boil.
- Use a ladle to skim off the foam that forms on the top.
- Reduce heat. Add seasonings. Let soup simmer for about 15 minutes.
- To serve, scoop out the chunky parts of the soup into a bowl. Layer the snow peas on top. Sprinkle the scallions. Finally, ladle the just the broth and pour it over the items in the bowl.
- Serve with cornbread or garlic bread. Enjoy! 🙂