Fish Ball Soup

  • Difficulty: Ultra Basic
  • 30 minutes
  • 3 servings
  • A recipe from the cuisine, also allowed in a diet

Maybe fish ball soup may not be that common in North America or Europe, but in Asia it’s a very popular dish. If you have never had fish balls by now, this soup may be a good reason for you to start. We’ve made them out of pangasius, but you can try them with other fish as well!

Ingredients Needed for Fish Ball Soup

1 tablespoon butter
½ red bell pepper, chopped
½ yellow bell pepper, chopped
¼ celery root, diced
2 tablespoons of rice
0.25 tomato, diced
salt
pepper
3 cups of vegetable stock
7 ounces of pangasius fillet
½ cup milk
½ cup flour
2 egg yolks
½ lemon
parsley
salt

How to Cook Fish Ball Soup

  1. Melt the butter in a heated skillet. Add the bell peppers, carrot, and celery. Cook for 1-2 minutes, to soften the veggies.
  2. Add the rice, season with salt, pepper, and add the vegetable stock. Let it simmer for 20 minutes.
  3. Place the fish in a tall glass container. Pour the milk and start blending the fish. Add 1/4 cup of flour, 1 egg yolk, and blend until you have a smooth mash. Pour the mixture into a bowl.
  4. Pinch off a piece of the fish mixture and gently roll it between your hands to form a small meatball, around 1-2 inch (2,5 cm – 4 cm) in diameter. Continue shaping them until all the meat is used.
  5. Lightly coat the fish balls with flour. Add the balls into the soup and start simmering them.
  6. To thicken the soup, first grab a small bowl. Pour a ladle of soup in it, and mix it with yogurt, and the remaining flour and egg yolk. Squeeze the juice out of half a lemon. Pour the liquid mixture into the soup.
  7. Stir, and simmer it for 4-5 more minutes! Serve it with parsley on top!

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