Chicken Meatball Mulligatawny Soup
This Chicken Meatball Mulligatawny Soup features juicy cumin-scented meatballs swimming in a rich chickpea-heavy mulligatawny soup.
Equipment
- 1 heavy bottom pot
- 1 skillet
Ingredients
Chicken Meatballs
- ½ tsp whole cumin seeds
- ½ tsp whole fennel seeds
- 454g (1lb) ground chicken
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
- 1 large egg
- 1 cup cooked brown basmati rice
- ¼ cup fresh cilantro finely chopped
- 1 tsp kashmiri chili powder **
- 1 tsp kosher salt
- ½ tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp crushed red pepper flakes
Mulligatawny Soup
- 2 tbsp neutral oil I used canola
- 1 batch Chicken Meatballs see above
- 3 shallots sliced into half-moons
- 3 medium-sized carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 tbsp curry powder
- ½ tsp turmeric
- 6 cups low sodium chicken stock
- 1 (540 ml, 19 fl oz) can chickpeas drained and rinsed
- 1 Granny smith apple peeled and diced
- ½ cup golden raisins
- ½ cup red lentils
- 2 bay leaves
- 1 (400ml, 13.5 fl oz) can full-fat coconut milk
To Garnish
- yogurt
- pomegranate arils
- mint leaves
- fresh cilantro
- cucumber slices
Instructions
For the Meatballs
- Pour the cumin and fennel seeds into a dry skillet and toast over medium heat until fragrant, shaking the pan frequently. Set them aside.½ tsp whole cumin seeds, ½ tsp whole fennel seeds
- 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. ***454g (1lb) ground chicken, 1 clove garlic, 1 tbsp fresh ginger, 1 large egg, 1 cup cooked brown basmati rice, ¼ cup fresh cilantro, 1 tsp kashmiri chili powder **, 1 tsp kosher salt, ½ tsp ground coriander, ½ tsp ground cardamom, ½ tsp crushed red pepper flakes
For the Mulligatawny Soup
- Heat the oil in a large heavy bottom pot over medium heat until shimmering. Add the meatballs and brown them on all sides before transferring them to a plate and setting them aside.2 tbsp neutral oil, 1 batch Chicken Meatballs
- Add the shallots, carrots, and celery to the pot along with a generous pinch of salt. Sauté until slightly softened. Add the garlic and ginger and sauté until fragrant, about a minute more. Transfer the veg from the pot to a bowl using a slotted spoon. Set it aside.3 shallots, 3 medium-sized carrots, 2 stalks celery, 3 cloves garlic, 1 tbsp fresh ginger
- 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.2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 tbsp tomato paste, 1 tbsp curry powder, ½ tsp turmeric, 6 cups low sodium chicken 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. Let cook for one hour or until the apple is very soft and the soup has thickened. Taste and season accordingly with salt.1 (540 ml, 19 fl oz) can chickpeas, 1 Granny smith apple, ½ cup golden raisins, ½ cup red lentils, 2 bay leaves
- 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. Serve immediately.1 (400ml, 13.5 fl oz) can full-fat coconut milk, yogurt, pomegranate arils, mint leaves, fresh cilantro, cucumber slices
Notes
** If you can't find Kashmiri chili powder, replace it with 1/2 a teaspoon of regular chili powder and 1/2 a teaspoon of sweet paprika.
*** You can make the meatballs up to a day in advance.