Soup with fish balls will surely please both adults and children. The dish itself is perfect for people who are watching their weight, as it is low-fat and easy for the body to assimilate. This recipe uses rainbow trout.
Ingredients:
- 600 g of trout (fillet);
- 2 white onions;
- 5-6 medium potatoes;
- 1 carrot;
- 1 chicken egg;
- 10 g starch powder;
- 1 small bunch of greens.
Preparation:
- To get about 600 g of fish fillets, you need 2 fish. Rainbow trout carcasses are cleaned, gutted, head, tail and fins trimmed. Remove the skin, cut lengthwise and pull out the ridge with rib bones, thus making a fillet. Cut the processed fish into small pieces.
- Peel one onion and chop it arbitrarily.
- Now pass the onion and fillet together through a meat grinder or chop in a blender bowl.
- Place the resulting fish mass in a bowl, where we will knead with the rest of the ingredients.
- Drive in one egg, add a little salt, you can also add black pepper powder, but if small children eat the soup, it is better to exclude the pepper. Stir the minced meat in a bowl. Then add starch there and mix again.
- Form round fish balls of about the same size.
- Pour 2.5 liters of drinking water into a saucepan and boil, throw meatballs there. As soon as they are ready, they will float to the surface. Once this has happened, remove the boiled meatballs from the water and set aside for now on a plate.
- Put the pre-diced potatoes into the fish broth.
- Grate the carrots, and finely chop the second onion, lightly fry in vegetable oil (until half cooked). Then send it to the broth, which needs to be salted and seasoned.
- Once all the products are cooked, add the cooked meatballs back and boil for 5 minutes, turn off the heat. The soup is ready.
