2 tsp. Indian style curry powder (such as Rogan Josh or Tikka Masala)
6 cups chicken broth/stock
1/2 c coconut milk
1 (15 oz) can chick peas, rinsed and drained
Instructions
In large mixing bowl, combine ground chicken, rice, scallions/shallots, ground ginger, turmeric, cumin, 1 1/2 tsp. salt and black pepper. Mix until just combined.
Line a baking sheet with parchment paper and form mixture into 24 small meatballs. Place formed meatballs into refrigerator.
In large stock pot, heat coconut oil over medium heat. Add onion, garlic, fresh ginger, carrot and fennel. Saute about 5 minutes, until vegetables are slightly softened. Add curry powder and 1/2 tsp. salt and saute for 3 minutes.
Turn heat up to medium high and add in chicken stock. Bring to boil, cover pot and lower heat to a simmer. Simmer, covered for 20 minutes.
Stir in coconut milk. Increase heat to medium and add in meatballs one at a time, spreading out over full surface of pot. Cover pot and bring to boil. Once boiling, reduce heat to low and simmer, covered for 10 minutes. Turn meatballs gently to ensure even cooking and simmer for 5 more minutes until fully cooked through.
To serve, ladle soup into bowls with 4 meatballs per serving. Squeeze with fresh lime juice and top with cilantro.
Serving
Suggestions
Serve with lime wedges and fresh cilantro. Squeeze lime into individual serving bowls and top with cilantro.
Originally Submitted
9/22/2016
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