Chervil Soup with Meatballs
 
Prep time
Cook time
Total time
 
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Ingredients
  • 6-8 cups beef stock
  • 1 large onion, chopped
  • Olive oil
  • ~3 cups of fresh chervil, finely chopped*
  • ~1/3 cup uncooked long grain white rice
  • .
  • Meatballs:
  • 400 g of ground beef
  • A dash each of salt, pepper, nutmeg and cloves
  • 1 egg
Instructions
  1. Mix meatball ingredients together. Form into small cocktail-sized balls. In a large pot, brown meatballs over medium heat in olive oil or butter. When brown, add chopped onion and saute until soft and golden. Add chervil and stir in over low heat. If using fresh chervil, let it cook down a bit over low heat. Add uncooked rice stir and cook for 2-3 minutes over med-low heat.
  2. Add beef stock and turn heat up to medium to allow the rice to cook. You may be tempted to add even more rice after a few minutes, but I recommend you wait until the rice is completely cooked because it does expand and you aren’t making congee here. Season with salt and pepper to taste and enjoy!
Notes
* Canned chervil also works, if you can track it down. I prefer fresh, but my Oma always used canned so I can't complain!
Recipe by Port and Fin at https://portandfin.com/chervil-soup-with-meatballs/