Ingredients

• Using a tablespoon, form the mixture into balls and set aside on a lined baking tray.
• Heat the oil in a frypan and add the meatballs, turning 2-3 times until they are browned on all sides and cooked through. Once cooked, set aside.
• In a food processor, slice the carrot, celery and onion.
• In a soup pot or dutch oven, heat the butter until melted and add the onion, carrot and celery. Cook until the vegetables are soft and the onion is translucent (around 8 mins). Add the garlic and cook for an additional 30 seconds.
• Add the flour over the vegetables and cook, stirring until golden brown for around 2 minutes.
• Add the chicken stock and stir well, scraping the bottom of the pot to absorb any brown bits. Then add herbs and pepper and bring the liquid to a simmer for around 15 minutes.
• Add cream and meatballs and warm through for around 3 minutes.
• Ladle into bowls and serve with chopped fresh parsley.