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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.97 Kcal (1155 kJ) | ||
| Calories from fat | 42.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 40.47mg | 13% | |
| Sodium | 420.39mg | 18% | |
| Potassium | 525.27mg | 11% | |
| Total Carbs | 40.28g | 13% | |
| Sugars | 11.59g | 46% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 17.55g | 35% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.1mg | 12% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.79 Kcal (363 kJ) | ||
| Calories from fat | 13.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 7% | |
|---|---|---|---|
| Cholesterol | 12.73mg | 13% | |
| Sodium | 132.2mg | 18% | |
| Potassium | 165.19mg | 11% | |
| Total Carbs | 12.67g | 13% | |
| Sugars | 3.65g | 46% | |
| Dietary Fiber | 0.96g | 12% | |
| Protein | 5.52g | 35% | |
| Vitamin C | 2.8mg | 15% | |
| Iron | 0.7mg | 12% | |
| Calcium | 16.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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