There's something uniquely comforting about a warm bowl of creamy soup, and this Creamy Fish Soup with Meatballs is no exception. It elevates the humble fish soup into an elegant, velvety dish that's both satisfying and light. The tender, flavorful fish meatballs turn a simple soup into a complete, hearty meal. This recipe is also a fantastic way to practice nose-to-tail cooking, using fish scraps to create a deeply flavorful broth from scratch. Perfect for a cozy family dinner, this soup is sure to become a new favorite.
Creamy fish soup with meatballs.
Ingredients for Creamy Fish Soup with Meatballs
- 1 L fish broth
- 80 g onion
- 150 g celery
- 120 g potatoes
- 80 g carrots
- 30 g parsley
- 35 g rolled oats
- 200 g minced fish
- 1/2 chicken egg
- salt, ground black pepper
How to Make Creamy Fish Soup with Meatballs
To make a rich fish broth: place the backbones, heads, fins, and any off-cuts of white sea fish, such as cod, into a pot. Add an onion, parsley roots and greens, and a few celery stalks. Add 3-4 bay leaves and pour in 2 liters of cold water. Bring to a boil and simmer over low heat for about an hour, maintaining a continuous slow boil. Strain the finished broth. The broth can be frozen and stored in the freezer for quite a long time.
Making a rich fish broth.
Finely chop the onion.
Adding diced potatoes.
Finely chop the onion. Peel the fibers from the celery stalks and dice them. Place the onion and celery into a soup pot.
Add the potatoes, diced into small cubes.
Adding grated carrots to the other ingredients.
Grate the carrots on a coarse vegetable grater and add the grated carrots to the other ingredients.
Pouring in the fish broth.
Finely chopping a bunch of parsley.
Adding quick-cooking rolled oats.
Pour in the fish broth. In my recipe, the broth is unsalted; I usually salt the soup at the very end of cooking.
Finely chop a bunch of parsley, dividing the herbs in half. Add half of the chopped parsley to the pot; the rest will go into the meatballs.
Add the quick-cooking rolled oats.
Cook on low heat for 35-40 minutes with the lid on.
Bring to a boil. Cook on low heat for 35-40 minutes, covered with a lid. For a creamy soup, the vegetables need to be cooked until very soft.
Blending the finished soup with an immersion blender.
Making the meatballs.
Forming small meatballs from the mixture.
Blend the finished soup with an immersion blender until it reaches a creamy consistency. At this stage, salt the soup to your taste.
Prepare the meatballs. Crack a chicken egg into a bowl and whisk it with a fork. To the chilled minced fish, add half of the beaten egg and the remaining chopped parsley. Season with salt and ground black pepper to taste. Mix thoroughly. If the mixture is too runny, you can add a tablespoon of semolina (a coarse flour made from durum wheat) or fine breadcrumbs.
Form small meatballs from the mixture. To prevent them from sticking to your hands and the board, grease the surfaces with vegetable oil. Bring the soup back to a boil, and drop the meatballs into the boiling soup. Reduce the heat to a minimum and cook on low heat until the meatballs float to the surface. If the soup boils too vigorously, the delicate meatballs might fall apart, so keep an eye on the process.
Pouring the creamy fish soup into a bowl and adding the meatballs.
Ladle the creamy fish soup into a bowl and add the meatballs. Season with ground black pepper and serve hot.
And there you have it – a beautiful, creamy fish soup that's as delicious as it is comforting. We hope you enjoy every spoonful! For an extra touch of freshness, serve it with a sprinkle of fresh dill or a dollop of sour cream. This soup also stores well in the refrigerator for a couple of days, with the flavors melding and becoming even richer. Feel free to experiment with different types of white fish to find your favorite combination. Happy cooking, and don't forget to share your creations with us!
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