Go Back Email Link
Print Recipe

Golden Curry Lamb Meatballs Soup

Golden Curry Lamb Meatballs Soup is full a bodied bowl of spiced meatballs, vegetables, lime, and a rich coconut curry broth.
Servings: 6
Author: wildheartkitchen

Ingredients

For the Meatballs (makes about 20)

  • 1 pound ground lamb
  • ½ teaspoon kosher salt
  • 2 ½ teaspoon garam masala
  • 1 ½ teaspoon garlic powder
  • 1 ½ tablespoon fresh parsley minced
  • 1 ½ tablespoon fresh cilantro minced
  • 1 tablespoon fresh mint minced
  • ¼ cup panko breadcrumbs
  • 1 egg lightly scrambled

For the Soup:

  • 3 tablespoons extra virgin olive oil
  • 1 cup yellow onion about 1 large, small chop
  • ½ teaspoon kosher salt divided
  • 2 cups zucchini about 2 large, cut into ½ inch pieces
  • 2 inch fresh ginger peeled and minced
  • 2 tablespoons fresh garlic minced
  • ¼ teaspoon ground mustard powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon + 2 teaspoons curry powder
  • ¾ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 1 can 15.5 oz chickpeas, rinsed and drained
  • 5 cups low sodium chicken or vegetable stock
  • ¾ cup crushed tomato
  • Half large lime juiced, plus more for serving
  • ½ cups baby spinach washed and finely chopped
  • ½ cup full fat coconut milk
  • 2 tablespoons cilantro chopped, plus extra for serving

Instructions

To make the meatballs:

  • Preheat the broiler on low.
  • In a large bowl, combine the ground lamb, kosher salt, garam masala, garlic powder, fresh parsley, fresh cilantro, fresh mint, panko breadcrumbs, and egg. Using a fork, mix the ingredients until fully incorporated.
  • Form meatballs the size of a ping pong ball/walnut, making sure to roll them lightly. Place the meatballs on a broiler safe, rimmed cookie sheet.
  • Broil the meatballs for 2 minutes until the tops are browned.
  • Remove the cookie sheet from the oven. Note that lamb is fatty. Carefully drain the drippings/fat into a heat safe bowl and set aside. Turn the meatballs over and return them under the broiler for another minute. Watch them very carefully so they do not burn.
  • Drain off the remaining drippings/fat into the bowl and set aside.
  • You can now use the meatballs for this recipe or freeze them for future use.

To make the soup:

  • In a 6 quart pot, heat the olive oil over medium until shimmering.
  • Add the onions and ¼ teaspoon of the kosher salt. Saute for about 8 minutes, until the onions are translucent and deeply golden.
  • Add the zucchini and saute for about 5 minutes, until slightly golden.
  • Add the garlic and ginger and saute for about 1 minute, until fragrant.
  • Add the mustard powder, ground coriander, ground cumin, curry powder, garam masala, ground turmeric and remaining kosher salt. Stir and saute for about 30 seconds, until the spices are fragrant.
  • Add the chickpeas, stock, crushed tomato, and meatballs. Stir well to combine.
  • Cover the pot and simmer the soup for at least 1 hour or until you are ready to eat.
  • Ten minutes before serving, add the finely chopped spinach, coconut milk and cilantro. Let the soup simmer for five minutes. Add the lime juice.
  • Serve over rice, rice noodles, or all by itself!

Notes

Don’t have ground lamb? This meatball recipe also works with ground beef. But lamb really makes it extra delicious. 
Double or even triple the meatball recipe. Freeze excess meatballs for those evenings you're short on time
When rolling meatballs, have a light hand and avoid squeezing the meat together.
These lamb meatballs will give off a lot of fat. Don’t throw it away! Freeze the excess for sautéing and cooking.