Fishball Soup

Ingredients

Flounder (fillet) 600g

Potatoes 2

Carrots 300g

Onion 1

Green onion 1 stalk

Egg white 1

Semolina 50g

Salt

Pepper

Bay leaf

Fry the carrots with a tablespoon of butter until golden brown, but not fully cooked (I use baby carrots because I like the look of small carrots on a plate).

Defrost the fish fillets completely and squeeze out all excess moisture (you'll end up with about half a kilogram of net fish weight).

Peel the potatoes and cut into small cubes. Cover with water, add the onion and bay leaf, and cook until half-cooked.

 

Chop the onion stalk: the green part very finely, the white part coarser.



Mince the fillet in a blender, add salt, pepper, egg white, green onions, and semolina. Mix the ingredients thoroughly. If done correctly, you'll have a soft but firm mince.



Add the carrots to the potatoes and cook for another 5-7 minutes. Season with salt, pepper, and your favorite spices.



Make walnut-sized meatballs from the mince.



Carefully drop the meatballs, one at a time, into the vegetable broth. They "set" immediately, so you don't have to worry about them staying intact after dropping them into boiling water.

After the meatballs float to the surface, wait a couple more minutes, add the green onions, and remove the pan from the stove.

Enjoy!