Parsley Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters meat broth
- 1 bunch soup greens
- some lovage
- 250 g flour
- 5 egg (s)
- 50 g sunflower oil
- 1 bunch parsley
- 500 g minced meat
- 1 onion (s)
- 1 ½ tablespoon breadcrumbs
- marjoram
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the brew:
- Fill a large saucepan about 2/3 full with the meat stock. Cut the soup greens (celery, carrots) into bite-sized pieces and add to the broth along with a few parsley stalks. Season the stock with lovage and marjoram. Let everything steep at a low temperature.
- For the dough:
- In the meantime, knead the flour with 2 eggs, the oil and a pinch of salt to make a smooth dough. If the dough looks too firm, add a little lukewarm water. Roll out the dough thinly on a floured work surface.
- For the filling:
- Put the minced meat with three eggs, breadcrumbs, marjoram, salt and pepper in a bowl. Finely chop the onion and add. Mix everything well.
- The minced meat filling is now evenly distributed over the rolled out dough. Then sprinkle the parsley (chopped or whole leaves) over the filling. Now carefully roll up the dough so that a long roll is created. Press the two ends together. If they don`t stick together well, you can glue them with a whisked egg.
- Now cut the rolling pin with a floured knife into 4 - 5 cm long pieces and add the parsley pockets to the simmering broth. After about 15-20 minutes the bags float on top and can be served in the soup.
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