Mutton meatballs in soup. Quite a nice food thing actually. The soupy version to a mutton dish for a change (Mutton Parathal)? But not the kinda just a plain soup as an appetizer or starter before your main course. Instead, its a hearty and tummy filling soup. In fact, a one pot dish. Vegetables and meat in soup obviously. Ample enough by itself or for dipping toast while slurping in. We Indians on the other hand treat our soups as a main dish. Even this Indian Mutton Meatball Soup is poured over our rice (Indian Crab Soup) before? Our fingers are most of the time our fork and spoon to food tucking in and if your concern is, what if mutton meatball is going to have a strong mutton smell, fear not what not. Mutton meatballs mixed with ginger juice and dried rosemary I vouch will get rid of the smell. Indian Mutton Meatball Soup. Our Indian style soup delight.
For fried mutton balls
1/4 kg minced mutton
1 tsp light soya sauce
1/2 tsp dark soya sauce
1 tsp dried rosemary
1 teaspoon of cornflour
Salt for taste
** Note: keep aside 1 tbsp mutton.
1 stick celery (slice)
1 medium size carrot (dice)
2 medium size potato (dice)1 medium sized onion (dice)
1 medium sized tomato (dice)
1 tsp cumin seeds
1 cinnamon and 3 cloves2 sprigs spring onion (slice)
1 tsp crushed black pepper
2 tbsp oil
Salt for taste
For mutton balls
Mix all the ingredients, shape into small balls, fry for a light coat of crispiness outside, remove and keep aside.
For the soup
In heated oil, add the reserved 1 tbsp mutton, spices, cumin seeds and onion.
Saute for a couple of mins over low heat.
Add tomato, potato and carrot.
Pour 1 liter water and season with salt.
When potatoes and carrots are half cooked, add celery.
Simmer for another 2-3 mins.
Add fried mutton balls.
Stir and simmer again to heat through.
Off the heat and combine in spring onion.