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beef rice soup

Immunity Soup

  • Author: by Serena Ball, RD


Fight off the flu, colds and winter blues with this immunity soup brimming with nutrients from ginger, garlic, lime juice, jalapeno peppers and more!


  • 1 teaspoon canola oil
  • 1 medium onion, about 1 cup
  • 1 inch-square piece of fresh peeled ginger, thinly sliced
  • 2 cloves garlic, sliced
  • 1 can (14 to 14 ½ ounces) fat-free, less sodium chicken broth
  • 8 ounces lean ground beef
  • 2 tablespoon fresh lime juice
  • Toppings:
  • Fresh parsley or cilantro, chopped
  • Shredded carrots and/or bean sprouts
  • 1 jalapeno pepper, seeded, chopped
  • Cooked brown rice


  1. Heat oil in large stock pot over medium heat. Add onion; cook 3 to 5 minutes until onion is tender, stirring occasionally.
  2. Add ginger and garlic; cook and stir one minute.
  3. Pour in chicken broth and 3 cups water; turn heat up to high. While water comes to a boil, pinch ground beef into teaspoon-sized free-formed meatballs and place on a plate.
  4. When soup is boiling, slide in meatballs. Stir well, and simmer 3-4 minutes until meat is cooked through.
  5. Stir in lime juice and serve with toppings.