Curried Meatball Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.