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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. 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.
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