Preheat your oven to 350 F.

Give your vegetables a quick wash where needed, and cut them as shown below.

Roll your meatball mix into 8 evenly sized balls. Transfer them to a lined baking sheet and bake in the oven for 11-12 minutes, or until well browned on the outside.

Heat a large pot or pan over medium-high heat with a splash of cooking oil. Once hot, add the potatoes and cook for ~5 minutes or until starting to brown on edges. Then, add the carrot, celery, and ½ of your shallot, and continue cooking for another 5 minutes, stirring occasionally.

Add your soup mix, rice, cooked meatballs, and ½ of your parsley to the pot or pan. Stir occasionally and let it cook for 10-12 minutes, or until the sauce has thickened and the rice and potatoes are fully cooked. If needed, add extra water or cook a bit longer to ensure everything is cooked through, aiming for a thick soup consistency.

Once your soup is finished, transfer it to a serving bowl. Top with a drizzle of sour cream, the remaining diced shallot, and parsley. Finish with a pinch of salt and pepper over the top.