Soup with fish meatballs, recipe with photos step by step

Fishball soup

Every mother knows that her child needs to eat hot soups. Therefore, from an early age you need to teach your child to eat the first course for lunch. Soups provide good digestion and contain nutrients, as they most often contain vegetables. We usually cook soups with meat or chicken broth, but to diversify your diet, try making potato soup with fish balls.

You will need:

200 gr. fillet of any white fish;
one egg;
50 gr. crackers;
2 tbsp milk;
1 medium potato;
1 small onion;
1 small carrot;
and salt to taste.

Preparation:

First, wash the fish well and leave it to dry, then grind the fillets in a meat grinder. Add a little salt, an egg and some crackers soaked in milk to this mixture. Mix all ingredients.

And form small meatballs.

Then peel 1 potato and cut it into cubes, grate 1 medium carrot and chop 1 small onion. Then put all the vegetables in the pan and cook until the potatoes are soft.

After the vegetables are cooked, add fish balls to the soup and bring to a boil, cook for another ten minutes. Five minutes before cooking, add salt to taste.

When serving the soup, garnish the plate with a small amount of fresh herbs.

With fish balls and sweet peppers

This recipe is supplemented with another original ingredient - bell pepper. Just take peppers in bright colors - red or yellow. This way it will add both taste and color to your dish, which the kids will definitely like.

Ingredients:

fillet of any white fish - 500 g;
potatoes - 7 tubers;
red or yellow bell pepper - 1 piece;
onion - 1 piece;
breadcrumbs - 2 tbsp;
flour - 1 tbsp;
bay leaf - 2 pcs;
greens to taste;
We will take black pepper and salt to taste.

Preparation

Peel the onions and potatoes and rinse thoroughly under running water. Then use a sharp knife to turn the vegetables into small cubes. Pour purified water into the pan and put it on high heat, wait for it to boil. Add a little salt and put the potatoes and onions in there, cook for 7-8 minutes. We clean the bell pepper from seeds and stems, chop it finely and add it to the vegetables in the pan. Cook for another 7 minutes.

While the vegetables are cooking, let's make the meatballs. Peel the onion and cut into large cubes. Together with the fish, we pass through a meat grinder twice, add breadcrumbs, flour and a little herbs. Season to taste with salt and pepper and stir. With hands dipped in water, roll meatballs with a diameter of no more than 3 cm.

Dip the meatballs into the soup and cook for about 12 minutes. But after five minutes, you need to season the soup with bay leaf, salt and pepper.

Before serving, pour into plates and let cool slightly.

Fishball soup

Ingredients

200 g salmon fillet (or other fish);
2 tbsp. l. rice;
1 onion;
1 carrot;
1 potato;
1 tomato;
fresh herbs;
salt pepper.

Cooking steps

Boil the rice in salted water until almost done.

Grind the fish fillet in a blender or pass through a meat grinder. Mix with rice, add salt and pepper to taste, mix well.

Roll minced fish into meatballs, cover with cling film and put in the refrigerator

Cut the carrots into small cubes.

Bring 1 liter of water to a boil in a saucepan, add onions and carrots, add salt and cook for 5 minutes.

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Then add potatoes to the soup. When the potatoes are cooked, remove the boiled onions from the pan and add fish balls to the soup.

After the fish balls float to the surface, add coarsely chopped tomato and herbs to the soup and cook the soup for another 7-8 minutes. When the tomato becomes soft, mash it directly in the soup and discard the skin.

Delicious soup with fish balls is ready.

Bon appetit, make your loved ones happy!

How to cook meatball soup in a slow cooker

Tomato soup with meatballs

Ingredients:

Meatballs 300 g.
Tomatoes 2 pcs.
Onion 1 pc.
Carrot 1 pc.
Potatoes 2 pcs.
Vegetable oil 2 tbsp. spoons
Salt, pepper, herbs to taste
Water 6 m. Art.

Cooking method:

Remove the skins from the tomatoes and grind in a blender. Cut the potatoes into small cubes. Chop carrots and onions.
Place everything in a bowl. Select the “SOUP” program using the “MENU/SELECT” button.
Press the “ENTER” button.
Use the “MENU/SELECT” button to select the “VEGETABLE SOUP” subprogram.
Press the “START” button.
At the end of the program, add herbs, salt, pepper and let stand with the lid closed for 10 minutes.

Beef meatball soup

Required Products:

1 liter beef broth
200 g minced beef
2 potato tubers
2 onions
20 g rice
30 ml olive oil
1 bay leaf
ground black pepper
salt

Cooking method

Wash the potatoes, peel them, cut them into cubes. Peel the onion, wash, finely chop, place in a multicooker bowl, fry in olive oil in the Baking mode for 5 minutes. Mix the minced meat with some of the onion and rice, add salt and pepper, and form into meatballs. Pour broth into the multicooker bowl, add potatoes, meat balls, add the remaining onion, bay leaf, salt and pepper.

Mushroom soup with meatballs

Calorie content of the dish per 100 g – 71 kcal

Ingredients (3-4 servings):

1.5 liters chicken broth
300 g fresh champignons
150 g lean minced pork
2 cloves garlic
1 tbsp. l. pine nuts
bunch of green onions
2 tbsp. l. vegetable oil
1 tsp. Sahara
1 tsp. soy sauce
fresh coriander to taste
ground black pepper and salt

Preparation:

Peel the champignons, wash and cut into thin slices.
Mix the minced pork thoroughly with pine nuts, crushed garlic, chopped coriander, soy sauce and sugar, and add salt.
Form the resulting mixture into meatballs the size of a walnut.
Pour vegetable oil into the bowl and turn on the “Fry” program for 25 minutes. Lightly fry the meatballs and place them on a plate.
Fry the champignons in the same oil, at the end of frying add finely chopped green onions and fry together for 2 minutes.
At the end of frying, put the meatballs in the bowl, pour in the chicken broth and turn on the “Soup” program, select the “Pressure” mode, set the time to 30 minutes.
Sprinkle the finished soup with finely chopped coriander.

Fish soup with pike meatballs

Ingredients

pike heads and tails – 700 g;
pike fish balls – 160 g;
potatoes – 250 g;
carrots – 80 g;
onion – 70 g;
oil – 1 tbsp;
water – 2 liters;
peppercorns - to taste;
bay leaf - to taste.

Cooking method

. To prepare the broth, I used pike heads, tails and fins. We must clean the heads from the gills. Cook until the broth is reduced about 30 minutes after boiling.

. While the broth is ready, cut the potatoes into cubes.

. We also fry chopped carrots and onions.

. First put the potatoes into the strained broth, and after 10 minutes fry them.

. At this time, prepare the meatballs. I made them using minced meat for cutlets. Minced meat includes pike fillet, onion, herbs, egg, herbs, butter. Each ball can be rolled a little in flour to set the edges.

. The potatoes are ready, the carrots are not crunchy. It's time to add the meatballs. They cook quite quickly - literally 5-10 minutes (depending on size) and they’re done.

Cook the soup until done.

Add chopped herbs and serve.

Enjoy the delicious and aromatic soup.

Bon appetit!

How to cook soup with meatballs, potatoes and vermicelli

This light chicken broth soup with meatballs is not only tasty, but also very healthy. It has a beneficial effect on the stomach and does not harm the figure. Your household will definitely be satisfied and will definitely ask for more.

Ingredients:

Minced chicken – 250 g;
Onion – 0.5 pcs.;
Chicken egg – 1 pc.;
Carrots – 1 pc.;
Potatoes – 500 g;
Pasta (noodles) – 50 g;
Black peppercorns – 5 pcs.;
Bay leaf – 1-2 pcs.;
Salt, ground black pepper - to taste;
Greens for decoration.

Cooking method:

Cut the peeled potatoes into small cubes. Chop the carrots into small pieces and fry in a frying pan with the addition of vegetable oil. Add chopped potatoes and fried carrots to boiling chicken broth or plain water. Lightly add salt and add peppercorns. Cook the vegetables over low heat.
We grate half the onion on a coarse grater and place it on a plate with the minced meat. Add one egg, salt and pepper to taste. Mix everything well.
With hands dipped in water, form balls of the same size and place them in the pan. When they float to the surface, add vermicelli to the broth and cook over low heat for 7-8 minutes. At the end, throw in the bay leaf and turn off the heat.
Let the soup brew for a while. Serve the first dish hot, pour it into plates and garnish with finely chopped herbs.

Fishball soup

Ingredients

For the soup:

2-2.5 liters of clean water;
3 potatoes;
1 large onion;
1 medium carrot;
a small bunch of dill;
2 bay leaves;
salt to taste.

For the fish balls:

400 g fillet of any fish (preferably chum salmon, salmon, pollock or hake);
1 egg;
3.5 tbsp. breadcrumbs;
salt, pepper, spices to taste.

Homemade recipe

Pass the fish fillet through a meat grinder, add a raw egg, salt, pepper and spices to taste, stir until smooth. Add breadcrumbs to the minced fish and stir. Peel the potatoes and cut into small cubes.
Boil water in a saucepan and add a little salt, first put the potatoes with bay leaves in it, and then the minced fish meatballs (form small balls with wet hands). Cook the soup with fish balls and potatoes for about 15 minutes after boiling over low heat.
Peel the onion and cut into thin quarters, peel the carrots and grate on a coarse grater, pour 3-4 tbsp into the frying pan. vegetable oil and put on fire. Add the onion to a frying pan with heated oil and fry it until golden brown for 2-3 minutes.
Add carrots to the pan and stir, cook for a couple more minutes over low heat, stirring occasionally. Remove the pan from the heat, add the frying mixture to the meatball soup and stir. Salt and pepper the dish to taste. Wash the dill, dry and chop.
After 4-5 minutes, add chopped herbs to the boiling soup and remove from heat. Fish ball soup will taste better if you let it sit covered for about 15 minutes before serving. Then remove the lid, pour the soup into bowls and serve hot. Bon appetit!

With fish balls and green beans

This recipe contains another interesting ingredient - green (green) beans. As for the age at which it can be introduced into the diet, some pediatricians advise doing this from a year, others from 9 months. Of course, each parent must decide for himself, but from 1.5 years old green beans can be given 1-2 times a week, but provided that the baby does not have increased gas production. The rest of the set of vegetables is standard. The indicated quantity of products corresponds to 2 servings of the finished dish.

Ingredients

cod fillet - 110 g;
a piece of white wheat bread;
milk - 90 ml;
chicken egg yolk - 1 piece;
potatoes - 1-2 tubers depending on size;
half a carrot;
a piece of celery root 5 cm long;
a handful of green beans;
1/4 onion;
butter - 1 tsp;
salt to taste;
Chopped greens are required for serving.

Preparation

First, let's prepare fish meatballs. Soak a piece of bread in milk and squeeze it out. We pass the cod fillet and squeezed bread through a meat grinder twice. Add softened butter, beat the yolk with a fork and add salt to taste. Mix the whole mixture thoroughly.

With wet hands, roll into balls no larger than a hazelnut and place on a plate.

Now let's prepare the vegetables. Peel and cut the potatoes, carrots and onions: potatoes into cubes, carrots and onions into cubes.

Pour 0.5 liters of clean water into a saucepan, place it on the stove and let the liquid boil. Place vegetables and bean pods into boiling water, bring to a boil again and cook for about 5-7 minutes. Then add the rolled fish balls and cook at a low boil. When the meatballs rise to the surface and the vegetables become soft, the soup can be called ready.

3 minutes before the end, season the soup with finely chopped herbs.

When serving, soup with cod meatballs can be seasoned with sour cream.

Fish soup with meatballs

Ingredients

fish - 700 g;
onion - 2 pcs.;
carrots - 1 pc.;
vegetable oil - 2 tbsp. l.;
potatoes - 3 pcs.;
green peas (fresh or frozen) - 1/2 cup;
semolina - 2 tbsp. l.;
egg - 1 pc.;
salt, ground black pepper, black peppercorns, spices for fish - to taste;
bay leaf - 1-2 pcs.;
greens - to taste;
turmeric - a pinch.

Cooking steps

Clean the fish, remove the entrails and gills. Carefully trim the flesh of the fish from the bones.

We use fish bones, heads, and tails to prepare broth. They should be filled with 1 liter of cold water, brought to a boil, and reduced heat. Then add salt, add peppercorns, one onion, bay leaf and cook for 20-25 minutes from the moment of boiling. Fish broth is ready.

Pass the cut fish fillets through a meat grinder twice.

Add egg, semolina, salt, ground black pepper and fish spices to the fish fillet. Knead the minced meatballs. Place the minced meat in the refrigerator for 30 minutes.

Wash the carrots, peel them, grate them on a coarse grater. Peel the remaining onion and finely chop.

In a thick-bottomed saucepan, stir-fry the onions and carrots with the addition of vegetable oil over medium heat. Add a pinch of turmeric and stir.

Add strained fish broth to the fried vegetables. Boil.

Using wet hands, form the minced fish into meatballs.

Place the meatballs into the boiling soup. When the soup boils again, add the peeled and diced potatoes, after boiling, reduce the heat and cook the fish soup with meatballs until the potatoes are ready.

When the potatoes are almost ready, add green peas.

I have fresh peas, you can use frozen ones.

If necessary, add salt to the soup. Cook for 5 minutes. Wash the greens and chop them. Add to soup and remove from heat.

Let the soup simmer, covered, for 10-15 minutes. Pour the aromatic, tasty fish soup with meatballs into bowls and serve.

Bon appetit!

With meatballs and rice

Cereals will help diversify any soup. For children's first courses, rice or buckwheat would be an ideal addition. For older children, you can also add millet, spelled or pearl barley. Try making soup with fish balls and rice for children. The quantity of products is indicated for 4 servings.

Ingredients

any broth (chicken, meat, vegetable) - 1.3 l;
round rice - a third of a glass;
carrot - 1 piece;
onion - 1 medium-sized head;
several sprigs of dill;
olive oil;
salt and black pepper to taste.

For the meatballs

minced white fish - 345 g;
half an onion;
milk - 100 ml;
a couple of slices of white bread;
ground black pepper and salt to taste.

Stages of work

First of all, prepare the meatballs. Cut off the crust from the bread, soak the pulp in milk for 5 minutes and squeeze. Peel the onion and finely chop it or pass it through a chopper. Mix minced meat, onion and squeezed bread in a large bowl. Season with black pepper and salt as desired. Then cover the container with cling film and leave for at least 30 minutes.

For soup, peel carrots and onions. Cut the onion into cubes and carrots into thin half rings.

Place the broth on the stove and bring to a boil.

Heat the olive oil in a non-stick frying pan, then place the onion on it and steam a little until it becomes transparent (5-7 minutes). Add carrots and cook for another 5 minutes. Transfer the vegetables (without oil) to a saucepan with broth and cook for 5 minutes.

Just like the previous options, you need to moisten your hands with water so that the minced fish does not stick, and form round balls with a diameter of 2 cm, put them directly into the soup. When the liquid boils again, add the washed rice and cook for 10 minutes.

Before serving, sprinkle the delicious soup with chopped dill. Bon appetit!

Soup with meatballs and melted cheese

Ingredients:

salmon (for example, pink salmon) - 300 g;
water - 1.5-2 l;
processed cheese - 100 g;
carrots - 1 pc.;
onions - 2 heads;
potatoes - 2 tubers;
vegetable oil - 20 ml;
bell pepper - ½ piece;
semolina - 1 tbsp. l.;
chicken egg - 1 pc.;
pepper (black and chili) - to taste;
table salt.

Cut the pink salmon into fillets, and the head and tail can be used for broth or boiled soup in water. Twist the fillet through a meat grinder, and pass the onions through it. Add salt, pepper and egg to the minced meat, mix well, add semolina (sometimes you need more than what is indicated in the recipe). Form meatballs slightly smaller than a walnut.

Heat oil in a saucepan and fry the finely chopped second onion. Add grated carrots and bell pepper, chopped into cubes. Saute the vegetables for about five minutes. Pour hot water, bring to a boil and add potatoes, cut into medium-sized slices. Cook over moderate heat for 15-20 minutes until soft.

At the end, salt the dish and add melted cheese. You can first grate it or cut it into cubes to make it easier to melt. Mix the soup thoroughly, add the pre-made meatballs and boil for 10 minutes.

You need to throw the balls into the boiling broth so that they do not fall apart. You can increase the heat to maximum, and after a couple of minutes reduce it and simmer until the fish is cooked.

Thick soup with fish meatballs, noodles and Chinese cabbage

The photographs do not convey how tender, aromatic and tasty the fish balls turn out. They have a homogeneous consistency, due to which they literally melt in your mouth. No child will refuse this first dish. For nutritional value, it is recommended to cook the broth from fish, and add noodles to the stew. What you need to prepare for cooking:

sea fish fillet - 0.5 kg;
noodles - 300 g;
Chinese cabbage - 100 g;
flour - 2-3 tbsp. l.;
chicken eggs - 2 pcs.;
green onions - a small bunch;
salt - to taste;
black pepper - 5-7 peas;
mixture of peppers - to taste.

Boil the fish fillet in two liters of water (this takes 10-15 minutes) and remove from the broth, then grind the pieces with a blender until smooth. Add eggs, chopped green onions, several types of pepper and flour to the cooled fish. Roll small meatballs from the minced meat.

Strain the fish broth, return to the heat and bring to a boil. Add noodles into it, after a couple of minutes, carrots and Chinese cabbage cut into strips. Simmer over low heat for about 5-7 minutes, then add the meatballs. Don't forget to salt the broth! After the balls float to the top, you can turn off the heat.

Let the stew brew without heat for 10-15 minutes. When serving, you can add fresh cilantro or parsley to the plate.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Fishball soup

Ingredients:

Minced fish - 200 grams (I have pike);
Lard with meat streaks - 30 grams;
Onion - 1/2 pieces;
Bunch of dill - 1/2 piece;
Loaf - 1 slice;
Cream - 5 grams;
Leek - 1 piece;
A head of Chinese cabbage - 1/2 piece;
Chicken broth - 3 liters;
Carrots - 1 piece;
Salt, pepper, paprika - To taste.

How to cook “Fish Meatball Soup”

We pass the fish fillet through a meat grinder, then pass the lard and onion. Add a little salt and pepper. Chop the dill. Soak a slice of loaf in cream (chop it) and add to the minced meat. Mix everything thoroughly with your hands and form our beautiful meatballs (with a diameter of 2-2.5 cm). Cut leeks into rings. Shred the cabbage and cut the carrots into small strips (or grate them). Add meatballs and carrots to chicken broth. Cook for about 10 minutes. Then add cabbage and leeks, bay leaf. Salt, pepper, add paprika. Bring to a boil, then reduce heat and simmer for about 8 minutes. Bon appetit!

Soup with rice and fish balls

Today, an ingredient such as rice is gaining increasing popularity among housewives preparing a variety of hot dishes. It doesn't add much flavor to the dish, especially when combined with fish balls.

Ingredients:

Minced meat (fish) - 350 gr.
Rusks (n-th) - 3 pp.l.
Potatoes - 3 pcs.
Carrots - 1 pc.
Rice (long) - 0.5 tbsp.
Onion - 1/2 onion
Bay leaf
Greenery
Pepper

Cooking method:

It is important when cooking rice to follow the proportions and rules, to prevent the rice from boiling and thickening.

First, put a pan filled with two liters of water on the stove. Let's start preparing vegetables: washed and peeled potatoes, cut into small slices. Chop the onion. Wash and peel the carrots in small rounds. Place all vegetables in boiling water. Add salt, bay leaf, pepper and spices to taste. Place on low heat.

Let's start preparing the minced meat. We remind you that you can prepare the minced meat yourself, or you can buy it ready-made. For our own preparation, we use a blender or meat grinder. Add the egg and crackers, salt and pepper to taste. Stir and roll into 2-3 cm balls. Wash the rice and add the meatballs to the soup simmering over low heat. Cook for about ten minutes until the meatballs rise. Before serving the dish, sprinkle with herbs.

Meatball soup with rice and potatoes - a simple recipe

The most common option for preparing rice soup with meatballs.

Take:

Minced meat – 400 gr.
Rice – 2 large spoons.
Carrot.
Onion – 2 heads.
Potatoes – 300 gr.
Water – 2 liters.
Dill, parsley.
Sunflower oil.
Salt, black pepper, bay leaf.

Step by step recipe:

Place finely diced onion in a bowl with minced meat.

Add salt, pepper, mix very well. Knead the minced meat for a long time, about 10 minutes. Then let it stand for another quarter of an hour.

Chop the second onion and place in a frying pan in heated oil. Fry, stirring frequently, until translucent.

Grate the carrots on a large-mesh grater and add to the onion. Continue frying the vegetables until nicely browned for another 3-5 minutes, adjusting the heat to medium.

Pour water into the pan and add the roasted vegetables. Bring to a boil.

Place rice.

Immediately add the potatoes cut into medium cubes.

Wait until it boils again, cover the pan with a lid. Reduce heat to low. Cook at a gentle simmer for 10 minutes.

While the potatoes are cooking, form the minced meat into medium-sized round meatballs.

After the specified time has passed, transfer the meatballs to the soup. Immediately pepper, salt the contents, throw in the bay leaves. After boiling, cook for 15 minutes under the lid, adjusting the heat to minimum.

At the end, throw in the chopped greens, cook for a couple more minutes, then turn off the burner.

Tilapia with shrimp and olives

We recommend preparing this wonderful tender soup with fish meatballs, as in the photo.

Fish ball and shrimp soup

Ingredients:

240 g tilapia fillet;
200 g small shrimp;
3 large potatoes;
1 onion;
3 olives;
1 carrot;
1 tsp dried herbs (parsley);
1 tsp black pepper;
1 tbsp. salts;
2-3 tbsp. vegetable oil;
0.5 bunch of fresh dill.

Preparation: This recipe uses minced fish and shrimp. We wash the fillet and dry it. We clean the shrimp, removing the intestines, and wash them. We twist the seafood into minced meat or blend it with a blender. Salt the mixture and pepper to taste.

If the minced meat is dry, add a little water and mix.

Make small balls from the resulting mass, periodically wetting your hands. Transfer to a plate and place in the refrigerator.

Cut the peeled potatoes into cubes and peel the onion. Place the vegetables in a two-liter saucepan filled with water, cook the vegetable broth, periodically skimming off the foam.

Meanwhile, peel and grate the carrots and fry them in vegetable oil until soft. Add the roast to the soup and continue cooking.

At this stage, season the dish with table or sea salt and pepper.

When the potatoes are soft, drop the meatballs into the broth one at a time. Cook without a lid for about a quarter of an hour.

A few minutes before it’s ready, catch the onion and add dried parsley and olives.

Pour the soup into bowls, garnish with fresh dill and serve hot.

Delicious soup with minced meatballs and smoked brisket

Smoked meats add their own interesting note to the dish, as well as seasonings, of which there is a whole bouquet in this preparation.

Required:

Minced meat – 500 gr.
Smoked brisket – 100 gr.
Rice – 3 large spoons.
Potatoes – 3-4 tubers.
Bulb.
Carrot.
Granulated sugar - a teaspoon.
Egg.
Water – 2-2.5 liters.
Sunflower oil – 2 tablespoons.
Salt, black pepper - a pinch.
Paprika, cumin, turmeric, rosemary - a pinch each.
Dried basil, bay leaf - to taste.
On a plate - chopped green onions, dill, parsley.

Preparation:

Add chopped onion, salt and pepper, dried basil, and spicy seasonings indicated in the recipe to the prepared minced meat. Beat in the egg.
Knead the minced meat. Form into round balls.
Grate the carrots on a Korean grater.
Cut a piece of brisket into strips. Fry quickly over high heat until the meat is lightly browned.
Add grated carrots to the brisket and add sugar. Stir, fry for 3-5 minutes, without ceasing to stir the contents.
Peel the potato tubers and cut into soup strips.
Boil the water. Add potatoes. Let it boil, throw in the rice.
Bring to a boil again and simmer gently for 10 minutes.
After the timer signal, send the brisket to cook. Place the meatballs into the pan. When the balls float to the top, cook for 10 minutes.
Season the soup with bay leaf, pepper, and add salt to taste. Cook for another 5 minutes, then turn off the burner.
Be sure to let the dish sit for at least a quarter of an hour.