Fish soup can be eaten all year round - in summer they are an excellent alternative to the heavy soups, meat broth, and in the cold season, a fish soup beautifully warm and rejuvenate. In the kitchens of many nations of the world, there are many fish soups - from a simple but at the same time tasty soup on the fire, to gourmet soups with seafood. A fragrant and beautiful fish soup with meatballs Soup with meatballs - delicious homemade dinner recipe   - Great for those who love the soup is not only delicious, but also beautiful: nice fish balls in soup look fresh and original.

Fish soups and weekdays and holidays

Fish soups differ significantly from the soup meat. Thus, in contrast to the fish meat is cooked very quickly, so prepare even the most difficult fish dishes not usually take a long time, especially if you use prepared fish fillets, cleaned of skin and bones. In addition, the fish taste is combined not with all ingredients, so fish soups usually prepared with rice, potatoes or vegetables, but not with pasta or buckwheat, barley and other cereals.

Usually referred to as soup dishes everyday for various celebrations they are served infrequently. However, there are special celebratory fish soups that are different from the usual a large set of components, and some original way of feeding. So, these dishes are usually of several varieties of fish, often with the addition of other seafood - calamari, shrimp, scallops, mussels. As for the design, then on the holiday table naturally looks colorful soups, including multi-colored elements, interesting look and soups with meatballs, particularly if the meatballs are different in color (from pink fish, white fish, fish with herbs) .

Beautiful and delicious fish soup with meatballs for dinner party

Preparation of such jewelery soup does not take long. "Highlight" of this dish is that it is made from different varieties of fish, which greatly enriches the flavor and makes the soup is very decorative. On three liters of water need kilogram set for soup (fish heads, tails, bones), three hundred grams of fish fillet with white (cod, flounder, perch or other) and pink (salmon, salmon, trout) meat, two teaspoons of flour, Fifty grams of cheese, two small eggs, one carrot, two onions, three tablespoons of washed rice, two hundred grams of green beans, one yellow and red pepper, salt, white pepper, bell pepper, bay leaf.

From tails, heads, bones and fins to cook soup with the addition of one onion and salt. Broth and bring to a boil, lower it carefully washed in water, rice, grated on a coarse grater carrots, spices. Pink fillet fish grind in a meat grinder together with the half onion, add salt, white pepper, half the grated cheese, one egg and a teaspoon of flour. From the resulting mince to make small meatballs. So did a fillet of white fish. Pink and white meat balls put into the boiling soup, add the sliced ​​to three centimeters of string beans, and bell pepper, cut into small squares. Simmer the soup until it is ready, if necessary, removing the foam. When serving sprinkle the soup with chopped herbs.

If desired, minced meatballs for Meatballs: the secrets of delicate taste   white meat, you can add chopped parsley. Taste the soup can be emphasized by adding a small amount of nutmeg, ginger or tarragon.

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