Laurel Herman
Chef Instructor, Culinary Storyteller, Ancestral Foods

Kale Broth with Lamb Meatballs, Culinary Medicine for Cold Weather

Kale Broth with Lamb Meatballs

The best advice I ever heard was the body knows best.  I can vouch for this along with many  friends and family who have had the opportunity to share a snowstorm with me. This is my version of the most nourishing broth you can possibly have during the coldest months, my take on Italian Wedding Soup, if you will.  I call it my snowstorm food. Its the very first thing I make in the event of a snowstorm, and with good reason.  The lamb makes a rich and hearty broth and it literally  warms you to your bones.  According to Traditional Chinese Medicine, lamb is one of the most healing and nourishing meats. It tonifies  deficient conditions and is useful when one needs to rebuild after a depleting illness. Because it is so nourishing and warming, it is perhaps best used as a special tonic rather than an everyday food. On a snowy day, this  is the perfect medicinal food for many people. It is well and truly my favorite,and most satisfying medicinal soup (besides my grandmother’s chicken soup of course!)

Preheat the oven to 350 degrees F

Ingredients :

1 bunch kale de stemmed and chopped pulsed in the food processor.

1 onion finely chopped

1 lb ground lamb  ( you’ll want more though)

8 cups of broth ( I like Frontiers Natural coop vegan chicken broth powder)

celtic sea salt to taste

ground black pepper  to taste

crushed red pepper ( optional) pinch

optional 1 egg and a cup of gluten free breadcrumbs.

In a large bowl mix the egg, breadcrumbs and lamb with the salt ans pepper. If you don’t want to use  the egg/ breadcrumb mixture, that’s ok too. Form small meatballs about 2 inches and place on a parchment lined baking sheet and bake for about 7 minutes.

In the soup pot , drizzle in the olive oil, and saute the onions until they start to become clear.  if you like a little added heat, add in a pinch of crushed red pepper. Add in the chopped kale, then the broth and finally the  meatballs. This takes about 30 minutes to really marry the flavors, and the longer it sits after cooking , the richer the flavor becomes.  You can add a little grated Parmesan for service to enhance the flavor.  Happy Winter! Love, Laurel

Chefs notes.:I find by pulsing the kale in the food processor, makes it much easier to digest.

Photo credit Fred Turko of Fred and Elliot Food Photography, Richmond Va

Traditional Chinese Medicine consultant Susan Sandlin   L.A.c/M.S.O.M./Dipl.C.H./E-RYT500



About the Author
Laurel Herman is a Chef Instructor, Culinary Storyteller, and Culinary Medicine practitioner, residing in Richmond, Virginia. A classically trained chef in the European style( Thames Valley University, London, U.K. and The Institute for Integrative Nutrition) Her style is anything but classic, its fun, and relaxed. Laurel's passion is bringing people together through food goes back to growing up in a home which welcomed everyone. She has taught at various venues throughout the Richmond area. Now retired, but never from the love of food, active on Instagram Laurel also loves doing her podcast Chai talk with Laurel on Spotify. Her books, The Blissed Out Chef was published in 2015 and the Inner Kitchen, Balboa press in 2011.
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