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Fish Meatball Soup
Instructions
I get the ingredients for the meatball soup ready. If the fish mince is frozen, I thaw it in advance on a shelf in the fridge or in a bowl on the kitchen table.
I start straight away on the fish meatballs. To the fish mince I add the raw egg, bread crumbs, salt and pepper, and mix. I add the chopped green-onion feathers and softened butter (if the butter is straight from the fridge, I grate it). I mix everything into a smooth, even mass.
With wet hands I roll the fish mixture into balls the size of a walnut. I place the balls on a plate and put them in the fridge while I make the vegetable broth for the soup.
I peel and wash the potatoes, carrots and onion. I cut the potatoes into cubes, the onion into small pieces, and the carrots into strips or thin slices.
I drop the prepared vegetables into a pot of water and set it on the stove. Once it comes to the boil I reduce the heat, cover with a lid and cook for 10 minutes.
I add the fish meatballs and the bay leaf to the vegetables in the pot. I wait for it to return to the boil, season with salt and cook at a gentle simmer for 10 minutes.
I chop the herbs, add them to the soup and turn off the heat. I let the soup stand for 5–10 minutes.
I serve the fish meatball soup with bread and sour cream.Bon appétit!
Tips
- 1
BUTTER IN THE MINCE is the "secret" to tenderness. Without it the meatballs turn out a little dry, since fish on its own is lean.
- 2
CHILL THE MEATBALLS while the broth cooks. Cold balls hold their shape better during cooking and do not fall apart.
- 3
WET HANDS keep the meatballs smooth and stop them sticking. Dip your hands in water before shaping each one.
- 4
5–10 MINUTES OF STANDING lets the flavours come together and the meatballs finish cooking through. The same principle works in other kinds of meatball soup.
FAQ
Which fish mince should I choose? +
Homemade mince from pike, pike-perch, cod or hake fillet is ideal – lean white fish. Alternatives are salmon and trout (fattier, with a brighter flavour), pollock (budget-friendly) and salmon (premium). With ready-made shop mince, check the composition (no soya or starch). Frozen mince should be thawed in the fridge for 6–8 hours. Fresh or chilled is the best choice. For an authentic "homemade" version, put the fish through a mincer yourself. The fat content of the mince should be medium to low (no more than 5 %). Very lean mince can be bulked out 50/50 with pork for juiciness.
What can replace bread crumbs? +
Alternatives include soaked white bread (1 slice in 50 ml of milk), dried breadcrumbs (3–4 tbsp), ground oat flakes (3 tbsp), semolina (2 tbsp plus 15 minutes to swell) and grated raw potato (2 tbsp). Without a binder the meatballs may fall apart during cooking. Bread crumbs with milk give tenderness – a classic for fish meatballs. For a gluten-free version, use rice flour. Frozen crumbs work too (shop-bought). Fresh crumbs from dried bread are more natural.
How long does the soup keep? +
In the fridge in a covered pot – 2 days. Fish soups go off quickly, so I do not recommend keeping it longer. Reheat over low heat, without letting it come to a rolling boil. In the microwave – 3–4 minutes. I do not recommend freezing it: the meatballs and potatoes lose their texture after thawing. Cook it for 1–2 meals. To freshen it up when reheating, add some fresh herbs and a pinch of pepper. Raw meatballs can be frozen in portions as a "semi-prepared" food, then cooked without thawing for 12–15 minutes. Do not leave it at room temperature for longer than 2 hours.
What should I serve the soup with? +
The classic options are black or rye bread, and rye crispbread. With sour cream (1 tbsp) it is more tender. With herbs (dill, parsley, green onion). With a wedge of lemon for a refreshing touch. With black croutons for a piquant accent. For children, serve it without hot spices and with grated cheese. With a glass of dry white wine (Riesling) for a "grown-up" serving. For a diet or healthy-eating version, without bread. For an "office lunch", in a thermos. Garnish with fresh dill and green onion when serving. With a glass of kefir or fruit drink for a "healthy" lunch. For winter, with warmed bread and butter.
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