Fish Ball Soup

Hi everyone! 😍 This is my first time posting on here and I thought I'll start with one of my favourite soup recipe because, in my opinion, it’s the perfect comfort dish for this winter weather.
So guys, this is it…. I feel like my door’s kitchen has just been opened to you right now. 👩‍🍳😉
Hope you will like this "Fish Ball Soup" as much as I do, and who knows, perhaps it will become your family favourite soup too. 😊

I love soup, and I would be extremely content if I could eat it every day. However, as we all know, preparing soup takes time, particularly if you want a rich and delicious homemade base broth first. It what brings that deep flavour to any soup.
I don't have a favourite base broth since I enjoy making homemade once with a variety of ingredients, including chicken, beef, pork, fish, turkey, game, veggies, and so on. Regarding the base broth, I think the more varied the ingredients, the better.

The main characters are the ingredients; adjusting them in line with my test bugs, mood, and season can magically change the outcome. I wrote down one of my favourite versions though, just for you.
So, let me show you how to make this delicious “Fish Ball Soup” from scratch, and since it isn't spicy, the entire family might enjoy it.
In fact, it's a favourite of my three-year-old grandson.

Well, let's not talk too much and begin our culinary journey, shall we?!
However, this soup might seem a little complex at first sight, but once you gather all the ingredients, it’s an easy and simple dish.

Ingredients:

For the fish balls you will need:

500g cod fillets, boneless, skinned, finely chopped
30g arrowroot powder/ sweet potatoes flour or your favourite starch
1 large egg
1 piece ginger, finely grated
5 pieces garlic, finely grated
1 lemon, only the zest finely grated
1 piece of roasted red bell pepper, peeled
1/2 teaspoon Hymalaian salt
1/8 teaspoon white pepper, grounded
1/8 teaspoon nutmeg, freshly grounded
1teaspoon onion powder
1 teaspoon Chinese spices
1 teaspoon fennel, grounded

*For the soup you will need: *

20ml olive oil
3 pieces green onion
1 piece zucchini
3 pieces carrots
180g chestnuts, roasted
1/2 pice celeriac (celery root), about 150g
5 small radishes
1 L fresh home made chicken stock, preferable
400ml coconut milk, Full Fat
1/2 teaspoon Himalayan salt
1/2 teaspoon curcuma
1 teaspoon garam masala
1 teaspoon Italian herbs
1 bunch of watercress, teamed, for garnish
1 bunch of dill, finely chopped, for garnish

To serve:

1 teaspoon chilli oil, or extra virgin olive oil, cold pressed
1tablespoon of chopped the green onion, only the green part of the green onions
1 tablespoon of coconut yoghurt, plain, optional

P.S. So, firstly we will start preparing the fish balls mixture, secondly we will continue on getting ready all the veggies and others ingredients for the soup, then making the fish balls and finely we will proceed on building up to create the fish ball soup.

Making fish ball mixture:

Instructions:

1. Prepare the garlic and ginger for the fish balls.
   
   

Place the cod in a food processor, along with onion powder, fennel powder, Chinese spices, salt, white pepper, nutmeg, finely grated garlic and ginger, and carefully add the remaining ingredients of roasted red bell pepper, egg, arrowroot flour, lemon zest and blend well until airy and light.

Preparing vegetables for soup:
Instructions:

1.Wash and pat-dry all the vegetables.

Making the fish balls:
Instructions:

Once all vegetables are prepared it’s time for the fish balls.

Note: Using hands, or two spoons make the fish balls. If you prefer using 2 tablespoons, pass some of the fish mixture from spoon to spoon, turning the mixture until a round ball is formed. I prefer using my hands. There will be around 36 to 38 fish balls, it depends on the amount of the mixture you are using. Arrange all the fish balls on a large plate, cover it up and place them in the fridge until the soup it’s almost ready.

Making the Fish Ball Soup:

Instructions:

Fish Ball Soup Instructions:

1. Place a pan over a medium heat.
2. Once the pan warmed up add 2 tablespoon of oil ( about 20ml ) and the white part of the chopped green onion.
3. Let the onion cook for a couple of minutes until became translucent then add the carrots.
4. Let the carrots cook for other few minutes the add in the celeriac.
5. Let it cook for other few minutes and then add in the chestnuts.
6. After cooking for a few minutes more add in the chicken stock and the seasonings: curcuma, salt, chines spices, and some Italian herbs. Whisk, let it boil and then cover with lead and turn the heat down. Let it cook for 15 minutes at a low heat.
7. After the 15 minutes past turn the heat medium-high and add the coconut milk.
8. When the soup reaches the boil add in the radishes, zucchini, cover with lead to reach the boiling point and then gently add the fish balls into the pan. As soon as the soup is boiling again turn the heat low, cover with lead, and let it simmer for the 10 minutes. Shake the pan gently with both hands once in a while, so that the fish balls don’t stick together.
9. Once ready turn off the heat, sprinkle some dill on top cover with lead and let aside for at least 5 minutes for all the aromas to blend inside the pot.
10. Serve the soup with 1 teaspoon chilli oil, or extra virgin olive oil,
    some chopped spring onion (only the green part), plain coconut yoghurt or your favourite one, and some freshly grounded multicoloured pepper. Garnish it with some watercress and dill on top.

Buon Appetito! 👩‍🍳🥘

I take this opportunity to thank you for taking the time to watch and read this post and also to wish you all a very relaxing Sunday and a happy Christmas time! 🎄🎅😍