Antwerp celery soup with chicken meatballs

Name: Antwerp celery soup with chicken meatballs
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 10 oz celery stalks, chopped; 7 oz potato, diced; 1 onion, chopped; 2 tbsp butter; 5 1/2 cups chicken stock; 9 oz ground chicken; 2 tbsp breadcrumbs; 1 egg; 1/4 tsp nutmeg; 2 tbsp flat-leaf parsley, chopped; to taste salt; 1/2 tsp black pepper

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Antwerp celery soup is lightly herbal yet comforting. Small chicken meatballs turn this clear regional soup into a filling lunch soup.

Serves: 4 people

Preparation time: 25 min

Ingredients

celery stalks, chopped – 10 oz
potato, diced – 7 oz
onion, chopped – 1
butter – 2 tbsp
chicken stock – 5 1/2 cups
ground chicken – 9 oz
breadcrumbs – 2 tbsp
egg – 1
nutmeg – 1/4 tsp
flat-leaf parsley, chopped – 2 tbsp
salt – to taste
black pepper – 1/2 tsp

Method

1. Mix the ground chicken with the breadcrumbs, egg, half of the parsley, a pinch of salt, black pepper and nutmeg. Roll it into small meatballs and chill briefly.
2. Melt the butter in a pot and cook the onion, celery and potato for 4 minutes. Pour in the stock and bring to a boil.
3. Simmer the soup for 15 minutes. Add the chicken meatballs and poach them for 6 to 8 minutes until cooked through.
4. Season the broth with salt and black pepper and scatter the remaining parsley over the soup. Serve immediately.