Fennel seeds are the only fennel product ever used in Indian food, so I never actually worked with the vegetable before. This recipe takes advantage of all the parts of the plant, pollen, fronds, bulb and stem! I was worried the fennel flavor would take over, but it was quite subtle. It’s full of different flavors and textures. Sweet, savory, crunchy and tender all take your mouth on this crazy ride. As usual, I added more garlic, because in my world there can never be enough. This hearty soup is great for fall and it only takes 30 minutes to make!
A typical Indian whose fav soup is sweet corn chicken soup. Who never goes out of the comfort zone & orders it all the time. This 1 2 3 step of making this soup is a recipe i learned from my cousin Shabnam when i was living in Abu Dhabi. I was juggling a 9 -5 job, 5 yr old & 6 month old baby. I would dread getting into the kitchen to cook dinner. I am not the type who believes toiling for hours in the kitchen is being a good cook. I like to do easy recipes that turn out to be as delicious as any original . Hence this one has always been one of my fav, perfect after a tiring day & a lazy evening of cooking....
It’s chili and it’s soup and it has meatballs! Normally I’ll substitute ingredients with whatever I have on hand, but in this case there was a very noticeable difference using Mexican oregano instead of regular and pure ancho chile powder instead of plain ‘chili powder’.
So I had a good amount of Beirkase left over from The Kasespatzle and then I saw the recipe for this. It was meant to be! Be careful what cheese you choose (heh) the stronger the cheese, the less you want to use. Taste frequently when melting it in. I only used 3/4 cup of the Beirkase because it’s, I believe the proper culinary term is, “stanky as a mofo”. Also I didn’t have mace on hand, but I did have Old Bay, which has mace in it so I used that.