Indian Meatball Soup

by Rachel on November 21, 2012

Indian Meatballs

There are many different ways to prepare meatballs. Many cooks fry them in oil. This recipe uses a method that is a bit healthier – with no oil required at all. Rolling the meatballs in wet hands and dropping them in a simmering soup will create a very tender meatball that is very low in fat. Lamb can be substituted in this recipe for the beef, if that is desired. I prefer the lighter flavor of beef in this dish, but either meat will work. This is a hearty meal, perfect for a family dinner on a cold fall or winter evening.

Meatballs:

  • 2 lbs ground beef (lamb could be substituted if one does not eat beef)
  • 1 lb ground turkey (I prefer the ground turkey that is NOT all-white-meat – it makes the meatballs too dry)
  • 2 eggs, lightly beaten
  • 1½ cups onion, very finely diced
  • 1 teaspoon chili garlic sauce (double the chili sauce if you like a bit more heat)
  • 2 tablespoons ketchup
  • ½ cup grated parmesan cheese
  • 1 cup panko (unseasoned) bread crumbs
  • 1 ½ teaspoons salt
  • 1 teaspoon finely ground white pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 3 tablespoons finely chopped fresh cilantro

Soup:

  • Two 16-oz jars Tikka Masala Cooking Sauce (can be found at Trader Joe’s, Whole Foods and other specialty grocery stores or online at Amazon)
  • One 13.5-oz can full fat coconut milk
  • 4 cups chicken broth (preferably organic, low salt)
  • One 14.5-oz can chopped tomatoes
  • 10-oz sliced white mushrooms
  • 1 ½ teaspoons salt
  • 2 packets Savory Choice Liquid Chicken Broth Concentrate (or other brand of chicken broth concentrate)
  • 1½ cups cooked white rice

Mix together meat, eggs, onion, chili garlic sauce, ketchup, cheese, breadcrumbs, spices, mustard and cilantro. It is important that this mixture is well blended. I start out using a metal pastry blender, and then finish by using my hands. If the meat is too cold it will be harder to integrate with the rest of the ingredients AND it will hurt your hands to work with it. Put the meat mixture in the fridge while you prepare the soup.

In a large soup pot stir together the two jars of Masala Simmer Sauce (I pour chicken broth into the jars and swish it around to get every last drop of the sauce), coconut milk, chicken broth, chopped tomatoes (including juice), mushrooms, salt and liquid chicken broth concentrate. Bring to a simmer. Simmer for ten minutes. Remove meatballs from refrigerator. Wet your hands and using a teaspoon form 1-inch meatballs and drop them GENTLY into the simmering liquid. Once all of the meatballs are in the soup, simmer for 20 minutes. Add the cooked rice. Check for seasoning and add salt or pepper to taste. Serve.

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