Persian Parsley Meatball Soup (Soup-e Jafari)

In a bowl, combine the ground meat, grated Gouda cheese, and half of the chopped parsley. Season with salt and black pepper, then mix until the ingredients are evenly incorporated and the mixture feels cohesive.

Cover the bowl and refrigerate the mixture for about 30 minutes. This resting period helps the flavors develop and makes the meat easier to shape.

While the mixture chills, pour the beef stock into a medium pot and heat it over medium heat until it is hot and just below boiling.

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

Gently drop the meatballs into the hot stock. Reduce the heat to a gentle simmer and cook until the meatballs are fully cooked through and tender.

Using a fine sieve, carefully skim or strain the stock to remove any foam or impurities, then return the clear broth and meatballs to the pot.

In a small pan, melt the butter over low heat. Add the remaining chopped parsley and sauté briefly until fragrant, taking care not to brown the herbs.

Stir the parsley butter into the soup, taste, and adjust seasoning if needed. Serve hot, ensuring the meatballs are evenly distributed in each bowl.