Curried Meatball Soup

• 4 cups chicken stock (homemade or low-sodium)
• 1 (10 ounce) can condensed cream of celery soup
• 2 14 teaspoons curry powder, divided
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 12 cup cauliflower floret
• 12 cup shredded cabbage
• 12 ounces lean ground beef
• 14 teaspoon salt
• 14 teaspoon garlic powder
• 18 teaspoon pepper
• 1 tablespoon mango chutney
• 4 ounces vermicelli (about 1 1/2 cups)

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

chicken stock, condensed cream, curry powder, onion, stalks celery, carrot, cauliflower floret, cabbage, lean ground beef, salt, garlic, pepper, mango, vermicelli

Taken from www.food.com/recipe/curried-meatball-soup-265875 (may not work)