Curried Meatball Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 4 cups chicken stock (homemade or low-sodium)
- 1 (10 ounce) can condensed cream of celery soup
- 2 1⁄4 teaspoons curry powder, divided
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1⁄2 cup cauliflower floret
- 1⁄2 cup shredded cabbage
- 12 ounces lean ground beef
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 1 tablespoon mango chutney
- 4 ounces vermicelli (about 1 1/2 cups)
directions
- In a large saucepan or soup pot over medium-high heat, combine chicken stock, celery soup and 2 teaspoons of the curry powder. Bring to a boil.
- Add onion, celery, carrot, cauliflower and cabbage. Boil for 3 minutes.
- Meanwhile, season ground beef with salt, garlic powder, pepper and remaining 1/4 teaspoon curry powder. Stir in mango chutney. Mix well. Form into 3/4" meatballs.
- Add meatballs to saucepan. Reduce heat to medium-low and simmer, covered for 25 minutes or until meatballs are no longer pink.
- Add vermicelli. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer for 12 minutes or until pasta is cooked.
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RECIPE SUBMITTED BY
I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be!
My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing.
I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff.
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