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Fish meatball soup

Fish meatball soup



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I chopped the vegetables finely. I put the onion to harden in a little oil, when it changed color I added the carrot and the chopped parsnip and the rounds. I left it for 2 minutes, then I added the chopped pepper as well. I let them all cook for a few minutes, then turned off with hot water.

While the vegetables were simmering, I prepared the meatballs.

I chose the meat well from the bones, then I ground it with a hand blender (it was a bit of a nuisance for the robot, and especially because the hand blender did its job very well). In the minced meat I added finely chopped onion, the 2 tablespoons of half-cooked rice, 1 teaspoon of delicacy, a pepper powder and finely chopped parsley. I mixed well, added a few drops of water and formed the meatballs.

When the vegetables were almost cooked, I added the 2 tablespoons of uncooked rice, and after a few minutes I added the periods.

As you can see, I don't put eggs in meatballs, but I learned another method from my aunt:

I beat the 2 eggs with a little salt and added 2-3 tablespoons of water. With a spatula I put meatballs in the bowl with beaten eggs (the number of meatballs should not be very large), I ventured a bit for the egg to "wet" all the meatballs on all sides, then with a whisk I take them out of the bowl and leave them a drain a little, then add them to the soup juice. And the figure is repeated until we finish the meatballs.

When the meatballs start to rise on top, I put the finely chopped tomatoes and tomato paste and let it boil for 10 minutes. I added the borscht and the delicacy and let it boil for a while. When everything was ready, I turned off the heat and added the finely chopped parsley and larch.

Good appetite!


Meatball soup

I also entered the world and tried the meatball soup & how did I succeed ?! I didn't really get along with the meatballs, so I didn't miss him much, ingredients were found everywhere I went, but & # 8230For my little ones I got to work and I did, unfortunately he didn't have a too much success. Very good soup, but the meat was stingy and they didn't want to eat the meatballs. Next time I think we'll stick to chicken or change the store. We also made a Mexican meatball soup with mixed meat, finely chopped and we really liked it. I have a hard time with the stingy people from the communist period!

Ingredient:
1 liter of soup or water with concentrated cube
1 onion
1 carrot
1 green pepper
1 celery stalk (celery)
lovage
green parsley
bors magic
250 gr minced pork
1 or
1 tablespoon uncooked rice
salt

Put the soup in a pot and bring to a boil.
Cut all the vegetables into cubes and add to the soup.
Until the vegetables are cooked, form the meatballs.
Mix the minced meat with the egg and a tablespoon of rice.
When the soup boils, add balls made from the minced meat composition.
Cover with a lid and simmer for about 15-20 minutes.
Add magic borscht, larch and green parsley.


Fish meatball soup

Vegetables and onions, grated through a grater with large holes, cook for 2 minutes with 2 tablespoons of oil. Then extinguish everything with 11/2 l of boiling fish soup and let it boil until the meatballs are ready. The fish, without too many bones, is cleaned of scales and skin and then the meat is removed, passing with the knife along the spine on either side of it. The resulting meat, about 250 g, is cleaned of all the bones and passed through the mincer, together with the soaked and well squeezed bagel. To the mince, add a teaspoon of finely chopped or finely chopped onion, a whole egg, flour, a pinch of pepper, parsley and salt and mix well. Fish bones, head and skin are boiled before with water that extinguishes the vegetables. When the vegetables are well cooked, add the soup to taste or whatever is at hand, matching the taste with salt. From the composition of meatballs, take with a teaspoon soaked in the soup an amount about the size of an olive, give it a round shape in the teaspoon and let it go into the boiling soup. When all the meatballs are ready, simmer for about 15 minutes. The soup does not straighten. How to serve For flavor, add larch

Among the alternatives to the recipe Fish meatball soup, we recommend:


Fish meat soup

Flesh soup is a dish rich in vitamins, indispensable especially in the cold season. It has a sour but rich taste, and is a very popular dish for housewives and their families. This does not mean that meatball soup cannot be found in the menus of many restaurants, in different variants.

Even if the classic meatball recipe is based on pork, there are also alternatives, such as chicken, veal or, as in this recipe, fish.

Ingredients

  • 800 g white fish (cod, pikeperch, haddock, perch, etc.)
  • 1-2 red bell peppers
  • grated vegetables (a mixture of carrot, celery, parsley)
  • 1 onion
  • 2 tomatoes
  • 2 slices of bread
  • 1 or
  • 1 teaspoon flour
  • 1 tablespoon chopped parsley
  • borscht or juice or lemon salt
  • lovage
  • salt to taste

Method of preparation

First fry the vegetables in 2 tablespoons of oil. for 2 minutes.

The cleaned fish is threaded. Keep the head and bones and boil them in 1.5 l of water.

The resulting fish meat is passed through the mincer together with the bread soaked in water and squeezed well. You should have a quantity of meat around 250 grams.

Over the meat mixture add 1 tablespoon of grated onion, egg, flour, salt to taste, pepper, chopped parsley and mix well.

After the water with the fish bones has boiled for a few minutes, strain it and add it over the hardened vegetables.

When the vegetables are cooked, add the borscht and then match the taste with salt.

From the composition of the meatballs, small balls are shaped and added one by one to the soup.


I took this recipe for meatball soup from Radu Anton Roman's book, "Romanian dishes, wines and customs" and I adapted it to what we have in the pantry.

Meatball soup is a traditional soup in Romania. The most common are beef meatballs but can be made of chicken or fish. The composition is a little different, depending on the type of meat (for example, fish fillets put bread and not rice, but they are just as tasty.

If you make chicken meatballs and use country chicken, I suggest you boil the meat first, then give it to the robot to chop it. And if you have more meat you can also make meatballs for the main course, like those from grandma . Put a garnish of potatoes or rice next to them, together with the sauce, and you will have the first and second course at the table.

Borscht can be added to the soup (for those who prefer it) and it can be served with marinated or fresh hot peppers. Also, by adding whipped cream with an egg you can get a delicious Greek meatball soup.

Finely chop the meat and onion and grate the carrot. In a large bowl put all the ingredients with egg, rice, salt, pepper and parsley and mix until a homogeneous composition is obtained. 1.5-2 cm diameter loops are made

Put a 1.5 liter pot on the stove over low heat

Onions, carrots, bleach, peppers are finely chopped, finely chopped and boiled in water.

Peel the potatoes and cut into 1 cm cubes. Then put them in the pot.

Add the meatballs and cook for another 15-20 minutes until the rice is cooked.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Soy meatball soup

Necessary ingredients:

How to prepare soy meatball soup:

Boil soybeans in half a liter of salted water for about 20 minutes. Meanwhile, clean the vegetables, grate the carrot and celery, finely chop the onion, pepper, potato, parsley and larch.

Boil the vegetables in another pot with water and salt, and when the soy is ready, drain it and add the onion, flour, washed rice and oil, mixing until you get a homogeneous composition, from which you will form the meatballs.

Add the meatballs to the pot where the vegetables are boiling, and when they are almost ready, pour borscht or lemon juice to sour the soup and leave the pot on the fire for another 10 minutes. At the end add the parsley and larch, for a special flavor.


The recipe for the best meatball soup revealed by a housewife from Transylvania. Don't get tired of it!

Meatball soup. Soups are also recommended by nutritionists as a complete and balanced food, which moisturizes, nourishes us and helps us maintain our figure at the same time. Although most people tend to eat more soups when it is cold, they are recommended to be eaten hot in summer.

Today we present you a Transylvanian recipe for meatball soup, as revealed by a housewife, which will not be refused by any family member.

Ingredients needed for meatball soup:

& # 8211 600 g ground meat
& # 8211 2 onions
& # 8211 3 carrots
& # 8211 1 pepper
& # 8211 1 thread of parsnip
& # 8211 1 small celery
& # 8211 1 parsley root
& # 8211 1 gulie
& # 8211 1 big red
& # 8211 6 tablespoons rice
& # 8211 2 eggs
& # 8211 1 teaspoon paprika
& # 8211 200 g of cream (can and without)
& # 8211 parsley, larch
& # 8211 salt, pepper, vinegar or lemon juice

How to prepare meatball soup:

Step 1: Peel, wash and then cut into small cubes carrots, peppers, parsnips, gulia, parsley and onions

Step 2: Put all the vegetables in a pot with 4 liters of water and boil them

Step 3: Separately, boil 500 ml of water, in which you add 3 tablespoons of rice when it boils. Scald it for two minutes, then put it under a stream of cold water.

Step 4: Mix the minced meat, pre-cooked rice, the egg whites from the two eggs, a chopped onion, parsley, paprika, salt and pepper to prepare the meatballs. The hair dryers should be as small as possible.

Step 5: When the vegetables in the large pot have boiled, add the remaining 3 tablespoons of rice and then the meatballs.

Step 6. Leave the soup on the fire for about 20 minutes, then add the diced tomatoes.

Step 7: Let it boil for a maximum of 10 minutes, then turn off the heat and add the parsley.

Step 8: When the soup cools, add the cream mixed with the remaining two yolks. Cream is not mandatory! You can consume it without!

Step 9: Add to taste with vinegar or lemon juice and add salt and pepper to taste.

Step 10: All you have to do is enjoy the meatball soup with a hot pepper!

If you liked the meatball soup recipe, read more RECIPES HERE.


1. Wash the bones and boil them in salted water. Gather the foam that forms and, after half an hour of cooking, remove the bones from the juice. Wash and finely chop the onion, carrot and pepper and add over the bone broth.

2. While the vegetables are boiling, prepare the meatballs as follows: boil the rice for 4-5 minutes, drain the water, mix in a bowl with the minced meat and beaten egg. Sprinkle with a pinch of salt and mix well. Put the stove on low heat and, with a teaspoon, take from the composition meat from which meatballs are made. Put them in the pot and let them boil for 20-30 minutes.

3. Separately boil the borscht, pour it into the pot, season with salt and add the soup in a few boils. Turn off the heat and add the finely chopped greens.


Fish meatball soup

Through our recipe books with ancestral recipes, we often find less common dishes, although the ingredients used are common in Romanian cuisine, and the preparation is not culinary sophistication as we see quite often in television shows.

Of ours, Romanians, more or less & # 8220dambovitene & # 8221! In the rush of time, today's housewives, with less time available for cooking, resort to recipes read / seen through specialty books / television shows. It is difficult for me to understand some culinary shows, competition (stated goal & # 8211 to find some young Romanians with a future in gastronomy), in which the old Romanian recipes are not promoted (no one says to make them the same and not to adapt them after the current ideas of the competitors), the quality Romanian ingredients are avoided (theoretically only, we promote local products, but in fact we boycott the Romanian producers using vegetables and fruits brought from Turks and Greeks), and the winners of the contest later struggle in mediocrity, rarely hearing of them.

I would be happy if in the higher level schools for chefs and confectioners who are still starting to assert themselves shyly in our country, mainly, the preservation of the traditional Romanian cuisine would be considered. In the courses for chefs and confectioners, lasting 6-8 months, organized by companies for qualification labor force to cover the lack of these trades on the labor market, I find it hard to believe that it can be about preserving ancestral traditions for so long as the young people who later perform these activities through restaurants and confectioneries do not prepare recipes for our elders, and in the lists of dishes from such locations you do not even find them written. Apart from grilled mussels, with mustard or grilled steaks or grilled sausages, you rarely find other Romanian, ancestral dishes. At the boarding houses, in the last years, since we set out at the state level to move something through tourism, we try to prepare more traditional recipes of the place on the occasion of the religious holidays of Christmas & # 8211 turkey at the tray or piglet at tray and Easter & # 8211 lamb in the tray. At weddings and christenings, the menu still includes pork sarmale with polenta and hot peppers (where will the horseradish and red onion?) And belly soup with vinegar and hot peppers (but without horseradish and garlic!). The appetizers served at the parties are mostly composed of sausages bought from the market and something sophisticated by the local chefs, if you don't know what to understand either by taste or appearance. Even the grilled garnishes, even in the middle of summer, are prepared from mixtures of frozen vegetables and / or frozen mushrooms, bought from maeket. Instead, the prices are as if an army of cooks were working hard on pans and pans on the eve and the day in question.

What goodies do we prepare from the family recipe book? Many of today's younger housewives find it a real oddity to serve a dish based on an old-fashioned recipe that combines bell peppers / pumpkin stuffed with vegetable juice & # 8211 pumpkin soup stuffed with minced meat or juice. meat & # 8211 pepper soup stuffed with minced meat. In the family, soups & # 8211 potroace soup, smoked soup, sour ram soup with cabbage juice, meatball soup, fish soup and soups & # 8211 dumplings soup, homemade noodle soup, mushroom cream soup occupies an important place. We also prepare nettle soup with leurda, loboda soup, leurda and salad, pumpkin soup, cabbage soup. From an early age, my children were accustomed to these dishes, even if now, when they are older, each at his own house, some of them don't smile much for reasons that I personally miss.

Ingredients needed in the recipe: fish fillets (cod, phytophagous, hake), vegetables (onion, carrot, celery, parsnip, parsley), green onion, green larch, rice, coarse salt, peppercorns, rapeseed oil / poultry oil, juice of tomatoes.

Ingredients

  • fish fillets,
  • root vegetables (carrots, onions, parsley, parsnips, celery),
  • rice,
  • bird lard / rapeseed oil / sunflower oil.

The fish fillet is cleaned of the last bones and skin.

The fish meat is cut into small pieces, with a knife or passed through a meat grinder.

In a frying pan, fry in rapeseed oil or poultry lard (preferably goose fat for a special taste to the delight of professional gourmets) finely chopped red onions and unwashed rice under a stream of cold water.

Step by step recipe

  1. Cleaning fish fillets & # 8217 from bones and skin. Chop fish meat.
  2. Finely chop onions and rice in poultry lard.
  3. Harden minced fish with onion and rice.
  4. Add chicken eggs, fresh, in the composition of meatballs to bind them.
  5. Tempering in a pot of soup, in poultry lard, roots given on a large grater.
  6. Add boiled water to the soup pot and bring to a boil.
  7. Form balls from the mixture for meatballs and add to boiling soup. Boil meatballs over medium heat.
  8. Serve meatball soup with green larch on top and hot polenta and hot peppers.

Some culinary secret! To swell the rice, add a finger of dry white wine, mixed with cold water.

Why don't we wash the rice? Under a stream of cold water, the starch is removed with the wash water. Starch is needed to bind the meatballs, not to dissolve in the liquid in which they will boil.

At the end of hardening the onion, add finely chopped larch.

Finely chopped fish meat is added to the pan and cooked together with onion and rice.

Season with coarse salt and freshly ground peppercorns.

In the composition, add chicken eggs to bind the meatballs, not to dissolve in the boiling liquid. For the color of the preparation, add a tablespoon of tomato paste / juice.

The composition is homogenized using a wooden spoon.

In a soup pot, cook a mixture of roots (carrot, parsnip, parsley, celery, green onion) given on a large grater and a mixture of bell peppers and tomatoes in poultry lard.

It is not mandatory ! Add a little tomato paste / juice if you want the final preparation to be slightly colored.

Over hot vegetables add hot water and bring to a boil.

With a spoon, take it from the pan where the mixture for the meatballs has hardened and form balls that are added to the boiling vegetable juice.

Boil the soup over medium heat until the meatballs are cooked through and rise to the top.

Add finely chopped green larch.

Fish meatball soup is served in deep plates sprinkled with green chives (go green parsley) finely chopped.

Culinary alternatives! Fish meatball soup can be served sweet or sour with cabbage juice / cucumber juice / lemon juice / peasant / corcoduse pickle juice.

The sour juice is boiled separately, the formed foam is collected and removed. Sour is added to the soup. The soup is boiled for a few minutes.

The fish meatball soup goes great, to the delight of all gourmets, hot polenta and hot peppers.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Prepare our ancestral recipes with confidence and you will not miss the dishes you were used to by your parents and grandparents. They ate everything, but in moderation, they rarely got sick and lived for many years. They sought to use only what they grew on their own in their own backyard and vegetable garden. They bought from the market only what they lacked, from the weekly fair, where the Romanian producers in the area brought their surplus products. Vegetables were also found at the aprozar. Every housewife put cans in the pantry / cellar / barn with everything they needed for the winter to cook in their own house.


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