Curried Meatball Soup

Adapted from a recipe in 125 Best Ground Meat Recipes by Ilana Simon. The kids really liked this one. It is a thick soup and the curry flavour is very mild.

• Ready In: 1 hr 5 mins
• 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

1. 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.
2. Add onion, celery, carrot, cauliflower and cabbage. Boil for 3 minutes.
3. 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.
4. Add meatballs to saucepan. Reduce heat to medium-low and simmer, covered for 25 minutes or until meatballs are no longer pink.
5. 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.