Chicken Meatball Mulligatawny Soup

In a large bowl place the chicken, the toasted spices, and the remaining ingredients. With clean hands, mix until a cohesive mixture forms.

Using a tablespoon as a guide, divide and roll the mixture into meatballs. Cover and chill until ready to cook.

Brown the meatballs before setting them aside. Add the shallots, carrots, and celery to and sauté until slightly softened. Remove with a slotted spoon.

Melt the butter in the pot and whisk in the flour to form a roux. Add the tomato paste, curry powder, and turmeric, and sauté for 30 seconds more. Slowly whisk in the stock.

Return the vegetables to the pot and add the chickpeas, apple, raisin, lentils, and bay leaves. Bring the mixture up to a boil and reduce to a simmer.

Add the meatballs and the coconut milk to the soup and simmer for 10 minutes more. Spoon the soup into bowls and top with yogurt, pomegranate arils, cucumber, mint, and cilantro.

Chicken Meatball Mulligatawny Soup