Mutton Meatball Soup

Ingredients (Serves 2-3)

For the meatballs (Makes about 15 balls of the size shown)

1 lb minced mutton (You can use minced lamb, chicken, pork or beef)
3 Thai green chillies (adjust to tolerance)
4 garlic cloves, finely chopped
2" fresh ginger shoot,finely chopped
2 tbsp finely chopped cilantro
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 tsp oil (canola or vegetable)
1 medium whole egg

For the Soup

1.5 tbsp oil
1/4 cup onion paste (I add roughly chopped red onion to blender & make a smooth paste adding little or no water)
1 tbsp ginger-garlic paste( I use microplane to quickly mince 2-3 cloves of garlic & fresh, peeled shoots of ginger)
1" cinnamon stick
1 small tejpatta (indian bay leaf)
2 cloves
1/2 tsp black peppercorns
1 tsp coriander seeds
1/4 tsp cumin seeds
3/4 tsp kashmiri mirch powder (or paprika, adjust to tolerance)
2 medium roma tomatoes, pureed in a blender
3 tbsp thick dahi (plain yogurt)
3.5-4 cups water
Salt to taste

Garnish - fresh cilantro leaves, fresh lemon juice (optional)

Method :-

In a bowl, place all the ingredients  for the meatballs. 
Using your fingers, lightly combine everything. 
Spread some oil on your palms and pinch balls of the mixture and line them on a plate. 
Cover with a cling film and refrigerate till ready to use.

Using a mortar & pestle or coffee grinder, coarsely grind black peppercorns, cloves, coriander seeds and cumin seeds. Set aside.
In a wide-mouthed,pot (pot should be large enough so that all the meatballs can be placed in a single layer), on medium,heat oil to smoking point. 
Temper the oil with cinnamon stick & tejpatta. Wait for 10 seconds. 
Add the onion, garlic-ginger paste next, reduce heat to low,fry till you see it getting thick and changing color till the raw smell is gone,about 5-7 minutes.

Next, continuing on the low heat add the ground spices along with tomato puree, dahi and salt.
Mix everything and fry for another 8-10 minutes or till you see oil separating on the sides of the pot. 
Add water next and on medium heat, check the seasoning and bring the broth to a boil.

Once boiling, reduce heat to low again and add the refrigerated meatballs into the simmering broth one by one. 
Cover the pot and let cook for 10-12 minutes. 

Note:- I like meatballs  cooked through and hence the cooking time.
You will need to adjust the time depending on how rare you like your meatballs or the tupe of mince meat used. 
To check whether the meatballs have cooked to your liking, after 5-7 minutes of simmering in the broth, using a fork take out one ball and cut into half. 
You will be able to decide on extra cooking time depending on how pink it is on the inside. 

Once done let sit covered for at least 1.5- 2 hours, undisturbed. 
Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon stick, garnish with cilantro, squirt of fresh lemon juice and serve.