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Fish Meatball Soup
For fish and fish soup lovers, I suggest a delicious light soup with fish meatballs. It will please adults and kids alike.
Ingredients
Show ingredients
- fish mince - 400 g;
- egg - 1 piece;
- bread crumbs - 4-5 tbsp;
- green onion - a few feathers;
- butter - 30 g;
- potatoes - 3 pieces;
- bay leaf - 1 piece;
- salt;
- pepper;
- water - 1 l.
Preparation
- Prepare the necessary ingredients for the meatball soup. If the fish mince is frozen, thaw it in the refrigerator or in a bowl on the kitchen counter in advance.
- Start preparing the fish meatballs immediately. To do this, add a raw egg, bread crumbs, salt, pepper to the fish mince and mix. Add chopped green onion feathers and softened butter (if the butter is straight from the fridge, it can be grated). Mix all the ingredients into a homogeneous mass.
- With wet hands, form balls the size of a walnut from the fish mix. Place the balls in a plate and put them in the refrigerator while we prepare the vegetable broth for the soup.
- Peel and wash the potatoes, carrots, and onions. Cut the potatoes into cubes, the onion into small pieces, and the carrots into strips or thin slices.
- Drop the prepared vegetables into a pot with water and put it on the stove. Once it boils, reduce the heat, cover with a lid, and cook for 10 minutes.
- Then add the fish meatballs and bay leaf to the vegetables in the pot. Wait for it to boil, add salt, and cook at a low boil for 10 minutes.
- Chop the herbs, add them to the soup, and turn off the heat. Let the soup sit for 5-10 minutes.
- Serve the fish meatball soup with bread and sour cream.
Enjoy your meal!
