This post is more one of cooking philosophy than an actual recipe... the reason there's no recipe is because this dish took so much tweaking that I couldn't keep track of all of the amounts of everything. Indian food (when it's done right) is such a balance of sweet, savory, sour and salty. There are times when I think a pot of curry is absolutely ruined, but then I add a pinch of sugar and an extra squeeze of lemon and the entire dish is saved.
This soup was an exercise in re-interpretation of the original version of a dish. Italian wedding soup, for those of you who've never had it, is a chicken broth based soup with small meatballs, spinach, and acini de pepe pasta. Instead of italian meatballs, I used the lamb-burger recipe ( http://belliesbeerbaking.blogspot.com/2008/12/greek-lamb-burgers-with-feta-sauce.html ) that I posted in December to make little tiny meatballs. I broiled them to avoid having to turn little tiny meatballs with little tiny tongs. I browned some onion, then added chicken stock and Indian spices. Rounded it out with some lemon, cilantro, and a little honey. I then added the meatballs to the soup, and threw in a large handful of Israeli cous cous. Simmered for about 15 more minutes, then served it with some crisply baked naan (thanks, Trader Joe's).
This is a great example of how you can take a traditional dish and keep the spirit of the original while completely experimenting with the flavors. I challenge you to take one of your favorite meals and try to re-interpret it... you might just find that you have a new favorite.