Look at this velvety fresh parsley soup with a bunch of meatballs in it: this is some powerful stuff! Do you have an enormous bunch of parsley in your pantry but uncertain what to do with it all?
Then this is the perfect recipe for you!
Have you ever thought of making fresh parsley soup at home?
The fresh flat leaf parsley was on sale for a bargain in my supermarket and I bought a huge bunch of it. I cook a lot with parsley but even after 3 days it seemed like I hadn’t even put a dent in it at all.
Fresh Parsley
And it started to go a little limp as well.
So it was about time to find a good recipe before the herbs would die on me.
The mission: make a yummy recipe that asks for loads and loads of parsley.
What better meal to make than a fresh and vibrant green parsley soup of course!
Easy Parsley Soup with Meatballs
I used fresh celery and a potato as a base for my parsley soup.
I still had half a 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!
It also kind of reminds me of my bright green eels in herb sauce.
Another lovely dish!
Meatballs
The meatballs were a last minute idea.
They turn this soup into a terrific wholesome and filling parsley soup, excellent dinner as well. I thought of adding cream to the soup but I decided not to add any at all in the end.
The parsley soup is quite creamy in itself already but go ahead and a bit of add cream if you like!
I reckon that it is just perfect for cold winter days.
Dig in and enjoy this one!
Easy Parsley Soup with Meatballs Recipe
Velvety fresh parsley soup with meatballs: powerful stuff! Do you have an enormous bunch of parsley in your pantry? This is the perfect recipe!
- 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
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.
2. Place them in the fridge until needed later. Add the chopped onion, garlic, bay leaf and olive oil to a large pan.
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.
4. Stir and cook the celery and potato for 4 minutes. Then add the warm chicken soup and season with a pinch of pepper.
5. Stir and cover the pan. Cook the vegetables for 20 minutes. Then mix or blend the soup until smooth.
6. Then take the pan off the heat and pour the soup through a fine sieve over another large pan.
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.
8. Mix the soup well again until you get a bright green soup.
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.
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.
Curly leaf parsley soup
There is a difference in taste between curly leaf parsley (Petroselinum crispum var. crispum) and flat-leaf parsley, also known as Italian parsley (Petroselinum crispum var. neapolitanum or Petroselinum neapolitanum).
Curly leaf parsley is known for its decorative appearance with tightly curled, ruffled leaves.
It has a milder flavor compared to flat-leaf parsley. The taste is often described as slightly bitter and peppery with a hint of earthiness. It is commonly used as a garnish and for adding a touch of green color to dishes.
Flat leaf parsley soup
Flat-leaf parsley has broader, flatter leaves and a more robust flavor.
It is often preferred by chefs and cooks because of its stronger taste, often described as fresh, bright, and slightly tangy. It is a more versatile herb for cooking and is commonly used in Mediterranean, Middle Eastern and Italian cuisines.
While both types of parsley can be used interchangeably in recipes, the choice between them depends on the flavor profile you’re seeking for your dish.
Flat-leaf parsley’s more pronounced taste makes it a great choice for dishes where the parsley is a significant flavor component, such as in sauces, marinades, parsley soup and salads. Curly leaf parsley is often used more for visual appeal and as a milder garnish.
What recipes to make with a bunch of fresh parsley besides parsley soup?
When you have an abundance of fresh parsley, there are numerous recipes you can make to enjoy its vibrant flavor.
Remember that parsley stems are also flavorful and can be used in stocks, soups, and stews to reduce waste. With its versatility and fresh taste, parsley can elevate a wide range of dishes and cuisines.
Here are a few ideas:
1. Parsley Pesto
Create a twist on traditional pesto by using parsley as the main herb.
Blend 2 cups of fresh parsley leaves, ½ cup of grated Parmesan cheese, ½ cup of toasted pine nuts, 2 garlic cloves, a pinch of salt, and a squeeze of lemon juice in a food processor. Gradually drizzle in ½ cup of olive oil while blending until the mixture is smooth and well combined. Adjust the consistency with more oil if needed. Taste and add more salt, lemon juice, or cheese. Use the vibrant parsley pesto on pasta, as a spread, marinade, or topping for meats, vegetables, or salads. Store any leftover pesto in the refrigerator with a layer of olive oil on top to prevent browning.
2. Tabbouleh Salad
Tabbouleh is a refreshing Middle Eastern salad made with bulgur wheat, fresh herbs, vegetables, and seasonings.
To make it, soak 1 cup of bulgur in boiling water for 20 minutes, then drain. Combine with 2 cups of chopped fresh parsley, ½ cup of chopped mint, 1 cup of diced tomatoes, ½ cup of diced cucumbers, ¼ cup of finely chopped onions, and ¼ cup of olive oil. Season with salt, pepper, ¼ cup of lemon juice, and toss well. Serve cold as a side dish or in pita pockets with hummus and falafel. Adjust ingredients to taste and refrigerate before serving.
3. Herb Butter
To make parsley herb butter, soften ½ cup of unsalted butter at room temperature. Finely chop ¼ cup of fresh parsley and mix it into the butter along with 1-2 minced garlic cloves, ½ teaspoon of lemon zest, and a pinch of salt. Blend until well combined. Place the mixture on a sheet of plastic wrap, shape it into a log, and wrap tightly. Chill in the refrigerator until firm.
Slice rounds of the herb butter to melt over grilled meats, fish, roasted vegetables, or warm bread. The herb-infused butter adds a burst of flavor and richness to your dishes.
5. Green Smoothies
To create a green smoothie with fresh parsley, blend 1 cup of washed parsley leaves, 1 cup of spinach or kale, 1 frozen banana, ½ cup of chopped pineapple, 1 tablespoon of chia seeds, and 1 cup of water or your preferred liquid (such as coconut water or almond milk) until smooth. Adjust the liquid for desired consistency.
The parsley adds a nutritious boost of vitamins and minerals. For sweetness, you can add honey, agave, or more fruit. Enjoy the vibrant and refreshing green smoothie as a nutritious breakfast or snack packed with antioxidants and energy-boosting ingredients.
