Curry Soup with Meatballs
Warm up your dinner table with this irresistibly creamy and flavorful Curry Soup with Meatballs, a perfect marriage of comforting spices and hearty bites. Juicy, herb-infused meatballs made from your choice of ground beef or chicken are simmered in a rich, velvety broth infused with curry powder, turmeric, and a splash of coconut milk for an aromatic kick. Bright notes of lime juice and a touch of optional fish sauce add depth and balance, while tender vegetables like carrots, bell peppers, and onions provide texture and nutrition. Ready in just 50 minutes, this easy meatball curry soup is a one-pot wonder perfect for weeknight dinners yet special enough to impress guests. Serve it hot, garnished with fresh cilantro, for a cozy, nourishing meal that's bursting with bold flavors!
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Recipe Information
Ingredients
- 500 grams Ground beef or ground chicken
- 50 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 large Carrot, sliced
- 1 medium Red bell pepper, diced
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1000 milliliters Chicken or vegetable broth
- 400 milliliters Coconut milk
- 1 teaspoon Fish sauce (optional)
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a mixing bowl, combine ground beef (or chicken), breadcrumbs, egg, 1 minced garlic clove, ginger, salt, and black pepper. Mix well and shape into small, bite-sized meatballs (about 1 inch in diameter).
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and cook until lightly browned on all sides. Remove the meatballs and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the onion and sauté until translucent, about 3-4 minutes. Stir in the remaining garlic, carrots, and red bell pepper, cooking for another 2-3 minutes.
Add the curry powder and turmeric powder to the vegetables, stirring well to coat them evenly with the spices.
Pour in the chicken or vegetable broth and bring to a simmer. Gently add the browned meatballs to the soup, cover, and let simmer for 15 minutes.
Stir in the coconut milk and optional fish sauce, and simmer for another 5 minutes until the soup is creamy and the meatballs are cooked through.
Remove from heat and stir in lime juice. Taste and adjust seasoning, adding more salt or lime juice if needed.
Serve the curry soup hot, garnished with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
