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Chervil Soup with mini meatballs Recipe


  • 1 leek or 2 green onions
  • 2 onions
  • 2 cups of chopped chervil
  • 1 potato
  • 6 cups of chicken or beef stock
  • 2 Tbs Butter
  • heavy cream (optional)

For the mini meatballs:

  • 1/2 lb. ground beef or half ground beef/pork
  • 1 egg yolk
  • 1/2 cup of breadcrumbs
  • salt, pepper, nutmeg


Cut the onion and leek into small pieces. Melt the butter in a large pot and add the onion and leek and 1 cup of the chervil. Simmer until glazed. Now add the peeled and diced potato to the pot. Add the stock slowly and bring to a boil and simmer for 30 minutes, add the mini meatballs during this time.

For the meatballs, mix the ingredients and roll mini meat balls using both hands.

Remove any foam that comes to the surface of the soup. Add the remainder of the chervil. Season with pepper and salt. See glossary for recipe ingredients you’re not familiar with.

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