Mushroom Parsley and Meatball Soup AKA Been-in-my-head-for-weeks soup!

There’s nothing I hate more than trying to find a recipe and having to read through a biography and the instructions on installing a jet engine in order to get to what I actually want- the recipe!!

So I’ll keep it short and sweet – Usually recipes will either be the results of labor, or they’ll just pop into my head out of nowhere. This one did the latter. I had the image in my head, and the ingredients one by one came to mind, and then after about 3 weeks of thinking about it I bought the ingredients, went to a friends house and winged it (to ‘wing it’ past tense? Wung it?)

She asked me at one point, based off of something I said that I don’t remember, ‘So…is this the first time you’ve made this or…?” And I confidently brushed off the low-key fear I imagine she felt in curiosity and said, ‘Yeah, sure is! But you can’t go wrong with…’ and rattled off ingredients that only I was internally nerding out about.

Well winging it worked out in my favor this time (I almost always wing it…I think I am still trying to gain points back from my disastrous crockpot lasagna), and we slurped it down whilst watching Fullmetal Alchemist Brotherhood. Good times.

Oh I also made fresh spring rolls with a beautiful 4 ingredient peanut sauce. Find that in a later post 😉

So without further ado, here is the recipe to a soup thats been floating around in my brain for the past few weeks that I am currently making again:

Amounts are approximate because I hate measuring cups, and it honestly doesn’t matter that much-

2 quarts chicken broth
1/2-1 lb already cooked meatballs (I had chicken meatballs but you can use whatever your heart desires)
1 large zucchini, chopped medium size chunks
1 large portobello mushroom head chopped medium sized chunks (or 1 and 1/2 to 2 cups chopped mushrooms of choice)
1 small onion, chopped
4 TBSP coconut aminos (or soy sauce, but I don’t recommend it unless its fermented and organic)
1 cup chopped fresh parsley
4 large cloves fresh garlic, minced
1/3 cup chopped fresh green onions
1 TSP minced fresh garlic (or however much you want really)
2-3 TBSP fat of choice (butter, lard, olive oil, etc. Just dont use vegetable oil)
Salt to taste


Sautee mushrooms, zucchini, green onions and onion together in cooking fat in a skillet until cooked but still firm. Salt veggies to taste
In a separate pot, pour in chicken broth, and begin to heat up with parsley on medium heat.
Add in sauteed veggies once they are ready, and add in meatballs, garlic, aminos, ginger, and let simmer and the flavors mesh. If it starts to boil, turn it down to a simmer and let it simmer for about 10-15 min, add more salt depending on taste preference. Probably best the second day once the flavors have combined well.

And yeah. Pretty simple, and pretty tasty.

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