Fish Ball Soup

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!
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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!

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Ingredients

1 tablespoon butter
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 , diced
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

Ingredients

Steps

1
Done

Melt the butter in a heated skillet. Add the bell peppers, carrot, and celery. Cook for 1-2 minutes, to soften the veggies.

2
Done

Add the rice, season with salt, pepper, and add the vegetable stock. Let it simmer for 20 minutes.

3
Done

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
Done

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
Done

Lightly coat the fish balls with flour. Add the balls into the soup and start simmering them.

6
Done

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
Done

Stir, and simmer it for 4-5 more minutes! Serve it with parsley on top!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

367 kcal
Calories
41 g
Protein
23 g
Fat
12 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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