Best Soup For A Cold And Flu You Should Try

Every one of us remembers for sure that our mothers and grandmothers gave us soup when we were young and had a cold or flu.

My new book, “Soup Swap” (Chronicle Books, 2016) is about sharing soup and getting stronger community relationships. My thought is very basic, just like a treat swap, however a healthy one.

So, this has been happening in my town in southern Maine for a long time. We’ve been sharing recipes and soups, and as the winter passes every year, our soups are getting better and our friendship stronger.

Below I will give you one recipe of how to prepare Italian Wedding Soup. This soup is very good for a cold, flu or sinus infections.

This will be enough for 15-20 portions.

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There are different stories about the origin of the name of this soup. However, the thing that I know is that it is Italian and for the most part made with chicken stock, vegetables, little meatballs, Swiss chard or escarole, and tiny pasta.

So, the story is that all of the ingredients “marry” in this wonderful soup. You can prepare the meatballs while the soup is simmering. Sometimes eggs and cheese are mixed into the stock, similar to an Italian egg-drop soup, yet I prefer to keep the soup more clear.

Things that you need:

For preparing the meatballs:

  • 8 ounces ground beef
  • 8 ounces ground pork or veal
  • 1 egg, lightly beaten
  • 1/2 cup Parmesan cheddar
  • 1/2 cup bread crumbs
  • 2 garlic cloves, chopped
  • 3 tablespoons chopped basil
  • 1/4 cup chopped parsley
  • Sea salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons olive oil

For preparing the soup:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 shallots, chopped
  • 3 garlic cloves, chopped
  • Sea salt
  • Freshly ground black pepper
  • 4 medium carrots, peeled and cut across into 1/2-inch pieces
  • 4 celery stalks with leaves, thinly cut
  • 2 cups canned, diced or crushed tomatoes with their juice
  • 1/3 cup chopped basil
  • 1/4 cup chopped parsley
  • 12 cups chicken stock or roasted chicken stock
  • 1/2 cup orzo or another little pasta shape, similar to stars
  • 1 pound Swiss chard or escarole with stems, cut into shreds like ribbon

Method of preparation:

  1. Take one big stockpot and put it over low warmth and heat the olive oil. Include the onion, shallots, and garlic; season with salt and pepper; and cook it around 10 minutes. Include the carrots and celery and cook for another 5 minutes. Include the tomatoes, basil, and parsley and cook for an additional 2 minutes. Turn the warmth to high, including the chicken stock, and heat to the point of boiling. Turn the warmth to low, cover, and stew it for around 45 minutes.
  2. When the sewing is over, include the meatballs. Turn the warmth to medium until it starts to stew. At that point, turn the warmth to medium-low, include the pasta and Swiss chard, and stew, with the cover, around 10 – 12 minutes. Taste for flavoring, including more salt and pepper if necessary.
  3. Put it in mugs or bowls, garnish it and serve it.

When you will include the meat­balls inside, put the soup off the warmth. Then, include the pasta and Swiss chard however do not put it again on the warmth.

After this, when you get to the party, you just need to warm the soup and stew until the pasta and the meatballs are cooked through. Serve it in containers and enjoy.


This is the best soup for a cold or flu you may make at your home. #soup #cold #flu