Soup-e Jafari (سوپ جعفری) — Persian Parsley Meatball Soup

• 120 gFresh parsley leaves and tender stems, finely chopped (About 3 packed cups; reserve 20 g for finishing)
• 200 gYellow onion, finely diced (About 1 large)
• 30 gUnsalted butter (For sautéing and finishing)
• 1500 mlBeef stock (Low-sodium preferred)
• 250 mlWater (Adjust for desired clarity)
• 120 gCarrot, small dice (About 1 medium)
• 80 gCelery, small dice (About 1 large stalk)
• 60 gBasmati rice (Rinsed until water runs mostly clear)
• 8 gSea salt (Plus more to taste depending on stock saltiness)
• 1 tspBlack pepper, freshly ground (Divided)
• 400 gGround beef (85–90% lean) (Chilled)
• 1 largeEgg (Binder)
• 80 gYellow onion, grated (Squeeze lightly to remove excess liquid)
• 30 gBreadcrumbs (Fine, plain)
• 90 gGouda cheese (Cut into 18 cubes (about 5 g each), chilled)

Instructions

1. 1

   Prepare the meatball mixture: In a cold bowl, combine ground beef, egg, grated onion, breadcrumbs, sea salt, and black pepper. Mix with your hand for 2–3 minutes until tacky and cohesive, but do not overwork. Cover and refrigerate 15 minutes so the mixture firms up and shapes cleanly.

2. 2

   Shape Gouda-stuffed meatballs: Divide the chilled mixture into 18 portions (about 28–30 g each). Flatten one portion in your palm, place 1 Gouda cube in the center, then seal tightly and roll into a smooth ball. Repeat, keeping finished meatballs on a tray. Refrigerate 10 minutes while you start the soup.

3. 3

   Build the parsley base: In a 4–5 liter pot, melt 20 g butter over medium heat. Add diced onion and cook 8–10 minutes, stirring, until translucent with light golden edges. Add carrot and celery and cook 4 minutes. Stir in 100 g of the chopped parsley and cook 2 minutes to release aroma without browning.

4. 4

   Simmer the broth and rice: Pour in beef stock and water, then add 8 g sea salt and 1/2 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Add rinsed basmati rice and simmer 12–15 minutes, partially covered, until the rice is tender but not breaking apart.

5. 5

   Poach the meatballs gently: Lower the heat so the soup barely simmers (small bubbles). Add meatballs one by one, spacing them out so they do not stick. Do not stir for the first 5 minutes; instead, gently shake the pot. Continue simmering 12–14 minutes until meatballs reach 71°C/160°F internally.

6. 6

   Finish with butter and fresh parsley: Turn heat to low. Stir in the remaining 10 g butter and the reserved 20 g parsley. Simmer 2 minutes to keep the herb flavor bright. Taste and adjust salt and pepper as needed, considering stock saltiness. Rest off heat 5 minutes before serving for a clearer, calmer broth.