Ingredients with Measurements:
- 1 lb. white fish fillet, deboned and minced
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 6 cups fish or vegetable broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
Special Equipment Needed:
- Large mixing bowl
- Soup pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large mixing bowl, combine the minced fish, egg, breadcrumbs, parsley, dill, chives, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Using your hands, form the mixture into small balls, about 1 inch in diameter.
3. In a soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes, or until the vegetables are softened.
4. Add the fish or vegetable broth to the pot and bring to a boil.
5. Carefully drop the fish balls into the boiling broth. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the fish balls are cooked through.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Serve hot, garnished with additional fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 12g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Any white fish fillet can be used in place of the recommended fish
- Panko breadcrumbs can be used instead of regular breadcrumbs
- Frozen herbs can be used instead of fresh herbs, but reduce the amount by half
Variations:
- Add cooked rice or noodles to the soup for a heartier meal
- Use chicken or vegetable broth instead of fish broth
- Add a squeeze of lemon juice for a brighter flavor
Tips and Tricks:
- Be sure to debone the fish fillet thoroughly before mincing
- Wet your hands before forming the fish balls to prevent sticking
- If the soup is too thick, add more broth or water until desired consistency is reached
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls, garnished with fresh herbs and a lemon wedge.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Crusty bread, white wine
Suggested Side Dishes:
Green salad, roasted vegetables
Troubleshooting Advice:
- If the fish balls fall apart in the soup, try chilling the mixture in the refrigerator for 30 minutes before forming the balls.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food Safety Advice:
- Be sure to cook the fish balls thoroughly to an internal temperature of 145°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Fish ball soup is a traditional dish in many cultures, including Scandinavian, Jewish, and Chinese cuisine.
Flavor Profiles:
This soup has a light and fresh flavor, with hints of herbs and a savory fish broth.
Serving Suggestions:
Serve this soup as a light and healthy meal on its own, or pair it with crusty bread and a green salad for a more substantial meal.
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