Chickpea and fish soup meatballs
The originality of this dish is that it can be served separately like meatballs from fish or like soup – saturated with an incredible combination fish, chickpea, cilantro and quince. From a plate of such a broth no one in forces to refuse, and meatballs are perfect for the “second”. Great idea for a Sunday family dinner!
Recipe for fishballs with chickpea soup
What fish is better to cook meatballs? Of course, the most tender meatballs – from sturgeon. Meat of carp is no worse to taste. By more than carp – a noble fish, very useful and easy to cooking. Fillet does not need to be freed from bones – they are not there! If you can’t buy a fresh carp, you can do frozen. Alternatively, it is allowed to consider carp fillet, catfish. Such a recipe for fish meatballs with chickpea soup is good because it is variable.
To cook meatballs to you would need
- Rice – 50g.
- Onions (medium size) – 1 pc.
- Cilantro is a small bunch.
- Spices for chickpea soup: peas (preferably fragrant), parsley root.
- Chickpeas – about 100g.
- 1 medium onion
- Carrots (small) – 1 pc.
- Common carp fillet – 800g.
- Black pepper and saffron.
- Quince – 1 pc.
- Bouillon (fish) – about 1l.
- Potatoes – 3-4 (medium size) pcs.
Cilantro for this dish is better to choose a young one. In her more nutrients and a softer, finer aroma.
You can cook fish balls with chickpea soup So:
Soak the chickpeas in the evening, although 4 hours is enough to get delicious chickpea soup. Boil the rice. Cut the onion coarsely. Kinzu grind.
Twist the pieces of fish with onion, half the amount shredded greens. Combine with rice, salt minced fish for meatballs and add pepper.
Cut quince into small square pieces. They will be fish meatballs begin. Quince they turn out unusually juicy, with a delicate aftertaste.
Inside each fish ball, put 2-3 pieces of quince. Wait for the soup to boil.
Cook chickpea soup as an accompaniment to “fish” meatballs, it is better So:
Prepare the broth from the head of the fish (be sure to remove the gills), add parsley root, peas allspice. Rinse the chickpeas add to the broth and cook for at least 30 minutes. Chop the potato (preferably in large pieces) and cook with chickpeas on a weak the fire.
Fry a little circles of carrots, adding a pinch of oil turmeric.
Important: to make the soup a beautiful color, turmeric is added to roasting.
Add the roast, fish meatballs to the chickpea soup, and then low heat for another 20 minutes.
Before serving meatballs, put a slotted spoon on a separate dish, pour in broth or sour cream sauce.
Tasty ideas
Not everyone likes cilantro. To please consumers, you can replace spice with ordinary parsley, and add cilantro directly to the plate. In the summer you can cook for this dish gooseberry fish sauce. Kislinka perfectly matches with fish meatballs.
