Reflux Friendly Cooking: Meatball Soup
Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
Making a hearty soup for my son with reflux can be really challenging because many of the hearty soups either have a tomato base (a no-no with reflux) or are in a base of heavy cream. This soup works well because the meatballs make it hearty, but the base is made with chicken stock. It must taste also great also because I made a pot last night and there were no leftovers!
1 cup breadcrumbs (rice will work fine)
1/2 lb ground beef (20 percent fat)
dash of salt and pepper
1 Tbs. flour (I used oat flour)
2 Tbs. olive oil
1 small onion
1 bell pepper (cut into strips)
1/2 lb. button mushrooms, cut into pieces
1 russet potato, peeled and cut into bite sized pieces
1 1/2 cups chicken broth
1/2 cup water
4 small or two large cooked sausage links (I used turkey sausage without much spice)
salt and pepper to taste
Break the egg into a bowl and gently break with a fork. Add the bread to the egg. Add salt and pepper. Mix gently. Add the ground beef and gently mix together with your fingers. Make into small meatballs. Add the meatballs to a medium hot skillet coated in the olive oil. Sprinkle the meatballs with the flour. Cook the meatballs just enough to brown on each side a bit (they will finish cooking in the soup). Remove the meatballs and place on a plate once they are browned. To the skillet, add the onion, pepper and mushrooms. Sauté the veggies until soft (about 5 minutes). Add the potato, meatballs and sausage. Cover with the chicken broth and water. Bring to a boil and reduce the heat. Let simmer until the potatoes are soft (about 20 minutes). Serve warm with cheesy bread.