Parsley Soup with Meatballs
Velvety fresh parsley soup with meatballs: powerful stuff! Do you have an enormous bunch of parsley in your pantry? This is the perfect recipe!
Ingredients
- 9 oz meat mince (250 ml)
- 1 2/3 lbs fresh celery (750 g), chopped
- 2 bunches fresh parsley
- 2 garlic cloves chopped
- 1 small onion chopped
- 1 medium potato chopped
- 4 cups chicken stock (920 ml)
- 2 tbsp olive oil
- 1 bay leaf
- pepper
- salt
Instructions
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1. Add the mince to a bowl and season with a pinch of pepper and salt. Then knead the mince and roll it into small balls. I made 12 meatballs.
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2. Place them in the fridge until needed later. Add the chopped onion, garlic, bay leaf and olive oil to a large pan.
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3. Place the pan over medium heat until the oil is hot. Cook the onion for 4 minutes. Then add the chopped celery and potato.
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4. Stir and cook the celery and potato for 4 minutes. Then add the warm chicken soup and season with a pinch of pepper.
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5. Stir and cover the pan. Cook the vegetables for 20 minutes. Then mix or blend the soup until smooth.
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6. Then take the pan off the heat and pour the soup through a fine sieve over another large pan.
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7. Stir the remaining pulp in the sieve and press it well until there's no liquid coming out of it anymore. Discard the pulp. Prep the flat leaf parsley: discard the tougher stems and keep the leaves and softer stem. Add these to the soup.
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8. Mix the soup well again until you get a bright green soup.
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9. Then place it back over medium heat until the soup simmers gently. Check the seasoning and add extra pepper or salt. Then add the meatballs.
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10. Cover the pan again and gently boil the meatballs in the parsley soup for 6 minutes. Scoop the parsley soup into bowls and serve.
