Celery Soup with Meatballs and Garlic Bread

5 from 9 votes
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 400 g Celery sticks
  • 200 g Turnip white
  • 100 g Carrot
  • 250 g Potatoes
  • 1000 ml Vegetable broth
  • 20 g Horseradish fresh
  • Salt, pinch of sugar
  • 1 tsp Ground garlic
  • 150 ml Sherry


  • 270 g Cevapcici (finished product from the refrigerated counter)
  • Some oil for frying

Garlic bread:

  • 2 large slices Farmers bread
  • Olive oil
  • 2 Garlic cloves
  • Salt


  • 140 g Sour cream



  • Wash and clean celery stalks and cut into small pieces. Peel the turnips, carrots and potatoes, cut everything into small cubes. Finely grate the horseradish. Put everything together with 700 ml of vegetable stock in a larger saucepan and cook for approx. 8 minutes until soft.
  • Then puree finely with a hand blender and mix with the rest of the stock to make a creamy soup. Season to taste with sherry, garlic and salt.


  • While the soup is simmering, preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper, cut the large slices of bread into thirds and spread them out on top. Finely chop the garlic cloves, mix with the oil and coat the slices thickly. Finally, add a little salt to the surface and put the tray in the oven for approx. The bread should be browned and crispy.


  • Cut the finished cevapcici rolls into small dumplings and fry them in the oil on all sides.
  • Then arrange everything in a deep plate, put a good dollop of sour cream in the middle of the soup and serve with the bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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