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“Adapted from a recipe in 125 Best Ground Meat Recipes by Ilana Simon. The kids really liked this one. It is a thick soup and the curry flavour is very mild.”
1hr 5mins

Ingredients Nutrition


  1. In a large saucepan or soup pot over medium-high heat, combine chicken stock, celery soup and 2 teaspoons of the curry powder. Bring to a boil.
  2. Add onion, celery, carrot, cauliflower and cabbage. Boil for 3 minutes.
  3. Meanwhile, season ground beef with salt, garlic powder, pepper and remaining 1/4 teaspoon curry powder. Stir in mango chutney. Mix well. Form into 3/4" meatballs.
  4. Add meatballs to saucepan. Reduce heat to medium-low and simmer, covered for 25 minutes or until meatballs are no longer pink.
  5. Add vermicelli. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer for 12 minutes or until pasta is cooked.

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