South Asian Wedding Soup

Ingredients

In this South Asian adaptation of Hochzeitssuppe, we incorporate traditional South Asian spices and flavors to create a unique twist. The original German version typically uses beef or veal, while we substitute it with ground chicken or lamb to cater to South Asian preferences. Additionally, we infuse the broth with South Asian spices like cumin, coriander, and turmeric, giving it a distinct flavor profile. We alse have the original recipe for Hochzeitssuppe, so you can check it out.

• 500g (1.1 lb) ground chicken or lamb 500g (1.1 lb) ground chicken or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 carrot, diced 1 carrot, diced
• 1 cup frozen peas 1 cup frozen peas
• 2 cups spinach, chopped 2 cups spinach, chopped
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground chicken or lamb, chopped onion, minced garlic, grated ginger, garam masala, cumin powder, coriander powder, turmeric powder, salt, and pepper. Mix well.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the diced carrot and cook for 2-3 minutes until slightly softened.
5. 5.
   Add the frozen peas and chopped spinach to the pot and cook for another 2 minutes.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
7. 7.
   Return the meatballs to the pot and simmer for an additional 5 minutes until cooked through.
8. 8.
   Serve the South Asian Wedding Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ground chicken or lamb — Make sure the meat is well-seasoned and mixed with the spices for maximum flavor.
• Ginger — Grate the ginger finely to ensure it blends well with the meatballs.
• Spinach — Chop the spinach into small pieces to evenly distribute it throughout the soup.

Tips & Tricks

• For a spicier kick, add a pinch of red chili powder or a finely chopped green chili to the meatball mixture.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the broth and simmer until thickened.
• Customize the vegetables according to your preference. You can add mushrooms, bell peppers, or green beans for extra variety.
• Make a larger batch of meatballs and freeze them for future use in other dishes like curries or wraps.

Serving advice

Serve the South Asian Wedding Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany it with warm naan bread or steamed rice for a complete meal.

Presentation advice

Present the South Asian Wedding Soup in a deep bowl, allowing the vibrant colors of the vegetables and meatballs to shine through. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of warm naan bread or rice to enhance the visual appeal.