Fish Ball Soup

Ingredients:

Fish Balls:
1 lb White fish, ground
1 egg, lightly beaten 
2 cups milk
flour
1/4 tsp nutmeg

Soup:

1 qt Fish stock
3 carrots
1 turnip
2 stalks celery
dill, chopped
salt and pepper

Preparation 

Mix the ground fish, nutmeg and egg together. Add enough milk to make a paste. If necessary add a tablespoon of flour until the mixture will hold together. Make into teaspoon size balls. Simmer in a shallow pan of fish stock until the balls are solid. If they fall apart when you try to spoon them up, cook a little longer.

In the meantime, chop the carrots and turnips into uniform size. Thinly slice the celery. Combine the vegetables and the fish stock in a pot on medium heat. Cook for about 15 minutes or until the vegetables are tender. Add the dill. 

To serve, spoon a few fish balls into each bowl and ladle the soup over.

Number of Servings

8-10

Serving Size

1/2 cup

Redaction Notes

I made the fish balls ahead and froze them. At the feast, I reheated them in fish broth while I made the soup, then added them into the bowls right before serving.

References

1
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