Ash-e Jaafari (آش جعفری) — Persian Parsley Meatball Soup

• 120 gFresh parsley leaves (finely chopped; stems reserved for broth)
• 60 gUnsalted butter (divided)
• 200 gYellow onion (1 large; finely grated)
• 350 gGround beef (80–85% lean)
• 150 gGround lamb (adds traditional richness; can use all beef)
• 80 gGouda cheese (finely grated (use a mild, nutty Gouda))
• 1 largeEgg (helps bind the small meatballs)
• 10 gFine sea salt (about 1 3/4 tsp, divided)
• 2 gBlack pepper (about 1 tsp, divided)
• 2 gGround turmeric (about 1 tsp)
• 12 gGarlic (3 cloves, finely grated)
• 1500 mlChicken broth (low-sodium; or use beef broth)
• 500 mlWater (to keep the broth clear and light)
• 120 gCarrot (1 medium; cut into 5 mm dice)
• 80 gCelery (1–2 stalks; cut into 5 mm dice)
• 30 mlLemon juice (2 tbsp, to brighten at the end)

Instructions

1. 1

   Prepare the parsley: pick leaves and finely chop to yield about 120 g. Keep a small handful (about 20 g) aside for a fresher final garnish, and reserve any tender stems to simmer in the broth for extra aroma. Keep parsley refrigerated while you form the meatballs.

2. 2

   Make the meatball mixture: in a bowl, combine grated onion, ground beef, ground lamb, grated Gouda, egg, 6 g salt, and 1 g black pepper. Mix vigorously for 2–3 minutes until tacky and cohesive. Cover and chill 15 minutes so the fat firms up and the tiny meatballs hold their shape.

3. 3

   Shape “sparrow-head” meatballs: lightly wet your fingertips and roll the mixture into very small balls, about 2 cm wide (roughly 8–10 g each). Place on a tray in a single layer. You should get about 55–65 meatballs; keep chilled while you start the broth.

4. 4

   Build a golden broth: in a pot, melt 20 g of the butter over medium heat. Add garlic and turmeric and cook 45–60 seconds until fragrant (do not brown). Add diced carrot and celery and cook 3 minutes, stirring. Pour in chicken broth and water, add reserved parsley stems, and bring to a gentle simmer.

5. 5

   Cook the meatballs gently: reduce heat to low so the liquid barely bubbles (about 90–95°C / 195–203°F). Slide in meatballs a few at a time, stirring very gently between additions to prevent sticking. Simmer 18–22 minutes until meatballs are cooked through and the broth stays clear.

6. 6

   Finish with parsley-butter: in a small pan, melt the remaining 40 g butter over medium-low heat. Add 100 g of the chopped parsley and cook 60–90 seconds just until bright green and aromatic. Immediately scrape the parsley-butter into the soup, simmer 2 minutes, then season with remaining salt and pepper as needed.

7. 7

   Balance and serve: remove parsley stems. Stir in lemon juice, then let the soup rest off heat for 5 minutes so flavors settle and fat rises slightly. Ladle into warm bowls, top with the reserved fresh parsley, and serve hot. If the soup thickens as it sits, loosen with 60–120 ml hot water.