Fatima's Fabulous Kitchen

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Chicken Meatball Noodle Soup

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Chicken Noodle Soup is an American classic. It’s warm, comforting, and the perfect antidote for a cold dreary day. But let’s be honest, sometimes it can be a bit well…bland.

So this week, I wanted to kick up the volume a little bit; Instead of adding shredded chicken bits to stock, I decided to make meatballs consisting of Persian flavors.

Similar to my koubideh kabob recipe, I started off with ground chicken thighs (much more juicier than breast), parsley, onion, garlic, and green chilie).  For spices I used turmeric, black pepper, cardamom, and nutmeg.

To hold these together when frying, I did end up adding in some bread crumbs – well acutally I ran out of bread-crumbs and had some jalapeno kettle chips and crushed those up instead.

These meatballs are good enough to eat in a sandwich or just like that. I mean really, who doesn’t love a mouth-watering kabob? But here I decided put them in a soup, and it works!

In the same pot that I fry the meatballs in, I add in all my soup vegetables -carrots, leeks, and dill. The veggies soak up all that chicken flavor, making this extra flavorful and wholesome.

 I then add in some stock cubes, egg noodles, and season the soup with turmeric, garam masala, and a couple squeezes of lemon juice.

If you like regular chicken noodle soup but think it can be a bit on the bland side – then you’ll absolutely love this – it’s the perfect pick-me-up with just the right amount of spice to clear up your sinuses and keep you feeling warm and happy on the inside.

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Chicken Meatball Noodle Soup

A vibrant version of chicken noodle soup consisting of Iranian-style meatballs, leeks, carrots, dill, ginger, lemon, turmeric. 

Servings 4

Ingredients

Meatballs

  • 3/4 lb ground chicken
  • 1 small onion
  • 2 tbsp parsley or cilantro
  • 3 small garlic cloves
  • 1/2 green chilie
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/8 tsp black pepper
  • 4-5 strands saffron soaked in 1 tsp warm water
  • 1/2 cup finely crushed chips, crackers, or breadcrumbs
  • 1 tsp salt or to taste. will depend on salt content in bread crumbs

Soup

  • 3-4 Tbsp olive oil (for frying the meatballs)
  • 1 cup dill
  • 1 cup carrot
  • 1 cup leek
  • 2 tsp ginger-garlic paste
  • 1 bay leaf
  • 2 chicken bouillon cubes (may substitute with fresh chicken stock)
  • 6-8 cups water
  • 3/4 tsp turmeric
  • 1/2 cup egg noodles
  • 1 tsp garam masala
  • 2-3 squeezes lemon juice or to taste
  • salt to taste

Instructions

Chicken Meatballs

  1. In a food processor or chopper, finely chop the onion, serranos, cilantro/parsley, and garlic. Combine all ingredients including breadcrumbs and spices – cardamom, black pepper, turmeric, nutmeg, saffron. Incorporate into ground chicken and mix well. (If you plan on marinating this or keeping it in the fridge for a bit do not add salt until you are ready to shape and fry. The salt will draw out water and make the mixture too watery!) 

  2. Roll mixture into meatballs of your preferred size. 

  3. In a large pot on medium heat add olive oil.

  4. Now add your meatballs. After a minute or two, put the cover on the pot and let the meatballs cook. After the side has browned, turn to other side and cover.

  5. Once meatballs are cooked through, transfer to a paper towel-lined plate. 

  6. In the same pot, we're going to make the soup. If there is excess oil, feel free to remove some. Add in your leeks, carrots, dill, turmeric, and ginger-garlic paste. Cook for 5-6 minutes or until leeks start turning translucent. 

  7. Add in your water along with your chicken stock cubes. Bring to a boil. 

  8. Once the water starts boiling add in your egg noodles. Allow them to cook through. 

  9. Bring the soup to a simmer. Add in your garam masala, lemon juice, and salt. Taste and adjust for seasoning. Your soup is ready. 

Chicken Spring Rolls

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Are you ever just completely lost when it comes to figuring out what to bring to a  potluck?

Someone’s bound to bring a sad veggie dip, a soggy casserole, an underseasoned chili – 10 people bring store-bough cookies because they can’t be bothered or can’t cook, one person brings something that’s actually really tasty but by the time you get there it’s all gone…and that’s about it.

I’ve got a great solution for you.

These chicken spring rolls take a bit of effort and time but are so worth it. There are incredibly flavorful, juicy, and the perfect balance of salty, sweet, and hot.

I first start off by making some shredded chicken. I take boneless chicken tenders and simmer them in chicken stock and bay leaves.

For the filling I use about 3.5 cups of veggies for 1 pound chicken. Don’t bother with a knife and cutting-board. Get out your food processor and grind until extremely fine.

The secret to these babies is cooking down everything in a good amount of ginger-garlic paste. This will add tremendous background flavor. I also like to add  in some turmeric and chilli powder (because I am brown) along with some soy sauce and oyster sauce.

My second secret is a bit of msg. Whenever I make anything Indo-Chinese, I always pour a little in. I know some people have reservations about this notorious seasoning – but let me tell you that literally every processed food has msg in it – from chips and crackers to breads and sauces. A little goes along way with flavor enhancement and brings these to the next level.

Lastly, I squeeze in a generous amount of lime juice for brightness and acidity.

Assemble these, fry them up, and serve these up with some good old sweet chilli sauce. Your co-workers or classmates are sure to be impressed.

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Chicken Spring Rolls

A super flavorful spring roll - perfect for your next potluck or holiday party!

Ingredients

shredded chicken

  • 2 lbs boneless chicken (may use breast and/or thighs)
  • 1 chicken bullion cube
  • 1 bay leaf

Filling (total yield = 7 cups of veggies)

  • 4-5 medium carrots
  • 1/2 cabbage
  • 1/2 bell pepper (don't use green)
  • 4 green onions
  • 7 tbsp oil
  • 2 Tbsp ginger-garlic paste
  • 2 1/2 Tbsp soy sauce or to taste
  • 2 Tbsp oyster sauce
  • 3/4 tsp turmeric
  • 2 1/2 tsp chilli powder or to taste
  • 1 tsp msg
  • lime juice to taste

Instructions

Shredded Chicken

  1. In a large pot filled half-way with water, add in your boneless chicken pieces along with the chicken stock cube and the bay leaves. If you don't have chicken stock (halal chicken bullion is sometimes hard to come by) then just add some salt and extra aromatics of your choice (ex - black peppercorns, extra bay leaves etc).

  2. Bring water to a boil then lower to a simmer. After several minutes you will notice a layer of white foam form on the top. Remove with a spoon. 

  3. Allow the chicken to cook and tenderize. This will take at least 1 1/2 hours or even longer. If the water evaporates too quickly, just add more. Once it's done, it should be shredded and tender. 

Filling

  1. Throw in your veggies - bell pepper, carrot, cabbage, green onions into a food processor and blitz until completely fine. You should have a yield of about 6-7 cups of veggies. 

  2. In a large wok or wide pan, add in your oil on medium-high heat. Now add in your veggies. Allow them to cook down for a minute or two.

  3. Add in your turmeric, chilli powder, and ginger-garlic paste. Cook until the rawness of the ginger-garlic paste goes away.

  4. Now add in your shredded chicken, soy, sauce, oyster sauce, and msg. Mix well. Make sure your mixture is dry and doesn't have too much moisture or else you're spring rolls will be soggy!

  5. Add in your lime juice. Taste and adjust for seasonings. You may require more soy sauce. 

Assembly

  1. Take a bunch of thawed spring roll wrappers. Carefully separate each layer without tearing them. (NOTE - these are not the same as wonton wrappers! They are a bit larger in size and thinner. My favorite brand is Spring Home - "TYJ Spring Roll Pastry". You can find these in the asian frozen section of your supermarket!)

  2. Take a spoonful of filling just bellow the center. Form into a log shape and fold the ends tucking the sides like an envelope. (If you are confused, there are plenty of good youtube tutorials that will break this down for you in much better detail than I can describe here!)

  3. Make sure to cover your spring rolls with a damp paper towel or cloth so they don't dry out. 

  4. Bring a wok or large pot with at least an inch of oil to 350 F. Slowly add in your spring rolls and fry until golden brown.

  5. Your spring rolls are ready! Serve with sweet chilli sauce. 

Masala Mac N’ Cheese

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Masala Mac N’ Cheese is a concept that has been on my mind for a while. Ever since I’ve heard of the bomb-ass kimchee mac n’ cheese from the Korean American food bloggers I knew an Indian version had to be made.

Since masala is in the name, I start off by making a masala-based component. Like with many South  Indian curries, I begin the dish by tempering some oil with mustard seeds and curry leaves. I then sautée in some onions, chilies, and cooked it all down in pureed tomatoes.  I wanted to keep this vegetarian so I also used mushrooms as a great flavor enhancer and base of the masala, but if for some strange reason you don’t like them, you can of course used ground beef. Lastly, I season it all with your go-to classic Indian spices – turmeric, chili powder, cumin, and coriander along with some ginger-garlic paste.

The bechamel cheese sauce is made in a standard-fashion (if it ain’t broke, why change it?). I make a quick roux with butter and flour, added milk, sharp cheddar cheese cheese, and season with a pinch of salt and black pepper.

I don’t think there should ever be hard-and-fast rules for mac n’ cheese. As long as it tastes great, you should be able to do any variation you like. Everything is subject to change. But if there is one rule for making mac n’ cheese that everyone should abide by it’s this:

Always use a block of cheese and grate it yourself. Don’t use pre-shredded; it jut doesn’t melt that well!

The assembly is pretty straight-forward. I combine cork-screw pasta cooked al-dente with the masala and cheese sauce. I then pour it all in a casserole dish, add a layer of extra grated cheese along with some crushed up butter crackers. (You can of course substitute with bread crumbs or even potato chips).

I then bake it at 400 F until its beautiful and bubbly and golden brown.

Some people might feel apprehensive about this fusion dish. After all classics remain classics for a reason, and sometimes adding too many things can turn it into conFUSION.

Traditional mac n’ cheese is comfort food at its finest but often it can be a bit heavy and rich. The spices and acidity of the masala cuts the richnesss a little bit and adds a new dimension of flavor making this irresistibly good.

If you want a little something special on your Thanksgiving table make this and you won’t be disappointed!

********** This recipe has been updated to have more cheese sauce!

4 from 1 vote
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Masala Mac N' Cheese

An Indian-American fusion dish perfect for thanksgiving

Ingredients

bechamel cheese sauce

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 8 oz sharp cheddar cheese (grated) (1 block)
  • 2 1/2 cup milk
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Masala

  • 4-5 tbsp butter and/or oil
  • 2 small onions
  • 1/2 bell pepper
  • 1-2 jalapenos or serrano chilies
  • 3 large tomatoes (pureed)
  • 3/4 lb ground beef OR 1 lb of mushrooms (vegetarian version)
  • 1.5 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 2 1/2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 tsp coriander
  • 1 1/2 - 2 tsp salt or to taste

Assembly

  • 1 lb pasta noodles (cavatappi or macaroni etc)
  • 4 oz sharp cheddar cheese (grated)
  • 5-6 butter crackers such as Ritz may substitute with bread crumbs
  • 1 tsp masala spice mix of your choice optional

Instructions

  1. Start by prepping your ingredients for the masala. Dice your onions, bell pepper, chilies, and mushrooms (if you are using them instead of ground beef). Puree your tomatoes in a blender or food processor. Set aside. 

  2. In a large and wide pan, melt your butter on medium high-heat. You may also use oil.

  3. Now add in your ground beef. Break up with a wooden spoon and allow it to turn brown. If you are using mushrooms instead, allow them to cook down and shrink.

  4. Now add in your onions, bell pepper, chilies. Cook down until onions are translucent and vegetables begin to caramelize. 

  5. Add in your salt, spices, and ginger-garlic paste. Cook and stir for about a minute or two. 

  6. Add in your pureed tomatoes. Cook down the mixture until about half of the liquid is gone. The masala shouldn't be too dry nor should it be too thin like soup. Somewhere in the middle is just right. Taste and adjust for seasonings.

Bechamel Cheese Sauce

  1. Start off by making your roux. In a small pot, melt your butter on medium-high heat. Add in your flour. Stir with a whisk. Make sure there are no lumps. The roux will start to thicken and turn brown. 

  2. Now stir in your milk. Mix well. Then add in your cheese. Allow it to melt while you stir frequently. The cheese sauce should be a little thick yet smooth in texture. 

Assembly

  1. Set your oven to 400 F. 

  2. Boil your pasta in salted water (al dente) according to the package instructions. Drain and set aside.

  3. Combine all three elements - pasta, masala, and cheese sauce. 

  4. In a oiled or buttered casserole dish, add your pasta mixture. Now top the mixture with the remaining grated cheese. Sprinkle some extra spices such as a good quality channa masala blend on top if you'd like. Crush up your crackers and add to the top. 

  5. Bake in the oven until cheese is melted and top layer is golden brown. Your Masala Mac N' Cheese is ready to serve!