Parsley Soup with Meatballs
I used fresh celery and a potato as a base for my soup. Still had half of the celery head left after making meatballs in celery sauce. Once you start blending the fresh parsley into the sifted soup, you will see how bright that green color is! Kind of reminded me of my bright green eels in herb sauce.
The meatballs were a last-minute idea. I thought of adding cream to the soup but I decided not to add any. The soup is quite creamy on itself already but go ahead and add cream if you like!
- 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
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.
Place them in the fridge until needed later. Add the chopped onion, garlic, bay leaf and olive oil to a large pan.
Place the pan over medium heat until the oil is hot. Cook the onion for 4 minutes. Then add the chopped celery and potato.
Stir and cook the celery and potato for 4 minutes. Then add the warm chicken soup and season with a pinch of pepper.
Stir and cover the pan. Cook the vegetables for 20 minutes. Then mix or blend the soup until smooth.
- Then take the pan off the heat and pour the soup through a fine sieve over another large pan.
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.
Mix the soup well again until you get a bright green soup.
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.
Cover the pan again and gently boil the meatballs in the parsley soup for 6 minutes. Scoop the parsley soup into bowls and serve.