Persian Parsley Meatball Soup (Jaafari Soup)

In a mixing bowl, combine the ground meat, grated Gouda cheese, and half of the chopped parsley. Season with salt and black pepper.

Gently knead the mixture just until combined. Cover and refrigerate for about 30 minutes to help it firm up and hold its shape.

Meanwhile, pour the broth into a medium pot and bring it to a gentle simmer over medium heat.

Remove the meat mixture from the refrigerator and shape it into small, bite-sized meatballs, traditionally called keleh ghanjeshki.

Carefully drop the meatballs into the simmering broth. Cook gently until they are tender and fully cooked through, without boiling vigorously.

In a small pan, melt the butter over low heat. Add the remaining chopped parsley and stir briefly until aromatic.

Stir the parsley butter into the soup. Taste and adjust seasoning if needed, then serve hot.