Light Meatball Soup
Servings 4 -6
Ingredients
- FOR MEATBALLS:
- 300 gm mince meat
- 1 tbsp chopped parsley
- 2 tbsp mint leaves
- 1 small onion minced
- 1/2 tsp garlic flakes
- 1 tsp paprika powder
- 1/2 tsp garam masala
- Salt and pepper to taste
- 1 large egg
- 1/4 cup bread crumbs more if needed
- FOR SOUP:
- 1 tbsp olive oil
- 3-4 cloves of garlic pounded
- 1 small onion minced
- 1 cup cabbage sliced
- 1 carrot chopped
- 1/2 tsp turmeric powder
- 1 tsp Italian spices I used oregano, thyme and parsley
- 1 stock cube
- Salt and pepper to taste
- 4 cups water
Instructions
- Combine all the ingredients under "for meatballs" and mix well till a dough. Add more bread crumbs if required.
- Roll into balls and set aside - makes around 12 to 14.
- Heat oil in a large saucepan. Add the garlic and sizzle for a minute.
- Add the onions and saute till wilted.
- Add the cabbage and carrot and cook till it starts looking soft.
- Add in spices and saute for a minute.
- Add the stock cube, water and seasoning and bring the mixture to boil.
- Drop in the meatballs and boil the mixture again. Reduce the flame to minimum, and cook on close lid till the meatballs are cooked well. Stir occasionally.
- Serve warm after adjusting seasoning, with a squeeze of lime juice, garnish of coriander and mint leaves if desired.
Notes
You can freeze the meatballs if preparing in advance. Thaw it while preparing the soup.