sunday’s soups… baby bok choy & spinach with mini pork meatballs
wow, i can’t believe i’m actually getting to post right now! i’ve been so crazy busy with school the past few weeks that i feel i’ve abandoned you all!! thankfully, (did i just say thankfully??) i have finals this upcoming week and will finally be done with the quarter by wednesday afternoon! after that, i PROMISE i will have more posts up for the holidays!
i know i have said on the “gluten free” page of the blog that i have been tested numerous times for celiac disease with the test always coming out negative. well… my chiropractor decided to test me yet again with a different kind of testing this time called nutrition response testing. no surprise to him, and much to my chagrin, it came out positive!! he said this type of testing is much more accurate than blood tests, go figure!
at first i decided to not do much with this discovery – straight up denial folks. however, after a particular lecture in my disease processes class over gall bladder diseases, i decided to ask my professor if she had any ideas as to why mine decided to up and quit it’s job last year before having to have it removed. her first question to me was if i was a celiac… i told her my past history and the new results of this test and she said my blood tests probably turned up negative because i don’t make the antibodies for them to even show up! FYI – celiac disease is actually an autoimmune disease, not an allergy. she then told me there is a direct correlation between celiac disease and gall bladder issues!!! needless to say i had a major “ah ha!!” moment at that time.
for the past week i have been trying the whole “gluten free” bit out for a test drive and wouldn’t ya know, i feel soooo much better! after i realized i could still eat carbs, just not those with gluten in them i was okay – hello my name is sara, and i am a carboholic. this soup originally calls for orzo so i made a quick little substitution with rice, but you can make it either way! i can’t wait for tomas to see and try it – he loves brothy soups with big chunks of stuff in them 🙂 that was part of the reason why i made it, that and to get rid of the large amount of bok choy we had in the fridge from one of his trips to the market, and some spinach i had as well that needed a purpose! the meatballs give it real flavor, and instead of using bread crumbs in them, i used kettle brand chips in the “salt & pepper” flavor and voila!!
makes 6 servings
1/2 sweet onion, julienne
3 cloves garlic
2 cups baby bok choy
1 cup baby spinach
1 T rosemary
3 qt chicken stock
1 cup rice (uncooked)
salt & pepper
1 lb ground pork
1/4 cup finely ground kettle brand salt & pepper chips
1 t dried oregano
1/2 t dried thyme
1/4 cup grated parmesan cheese
1/4 t sweet onion sugar (optional)
start by mixing all the meatball ingredients together with your hands. make balls a little smaller than golf balls to get 20 total. brown the meatballs, but don’t cook through fully and set aside.
to make the rice – put 1T olive oil in a small sauce pan and bring the heat to medium-high. add the rice and allow it to toast, not burn, for a minute or two. add in 1.5 cups of water and bring to a boil. when the water is boiling, put a lid over the pot and turn the heat down to low, then leave it alone for at least 25 minutes.
while your rice is cooking, saute the garlic, onion and rosemary in olive oil in a large stock pot. when the onion is soft, add in the greens and mix well to cover with olive oil. add in the stock and bring to a boil. add in the meatballs, then turn it down to simmer for 15-20 minutes.
when the rice is done cooking, turn it out onto a plate to cool. when cool, add to the soup and mix well. add salt & pepper to taste and enjoy!