Fish meatball soup is a laborious but delicious Costa Rican dish. It is prepared by cooking fish, forming meatballs with it, and cooking them with vegetables in an aromatic broth. A comforting option to enjoy with family.
In a pot, combine shredded fish with beaten egg, cooking everything in fish broth.
In another pot, prepare a sauté with onion, garlic, chili, tomato, and cilantro, adding carrots, potatoes, and chayotes.
In a skillet, create a thick sauce with milk, flours, and fish broth, then mix it with the fish meatballs and serve hot.
Fish Meatball Soup
Ingredients
1 kilogram of Fish (corvina)
2 Onions
1 Sweet chili
2 Peeled tomatoes
2 cups of Cubed carrots
2 cups of Cubed chayote
2 cups of Cubed potatoes
1 teaspoon of Crushed garlic
1 Celery stalk
1 Cilantro bunch
1 cup of Milk
½ cup of Wheat flour
¼ cup of Corn flour
1 tablespoon of Margarine
1 tablespoon of Chopped parsley
1 Egg
2 liters of Water
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a pot, bring water to a boil and add the fish with celery and a little salt.
Step 2 : Cook for about 10 minutes, remove the fish and strain the broth, reserving it.
Step 3 : Let the fish cool, shred it, and mix with the beaten egg, reserving the mixture.
Step 4 : In another pot, sauté the onion, garlic, chili, tomato, and cilantro.
Step 5 : Add the carrots, potatoes, and chayotes, pouring the fish broth to cook the vegetables.
Step 6 : In a skillet, melt the margarine and add the milk, flours, and a little fish broth.
Step 7 : Season with salt and pepper, stirring until a thick mixture is obtained.
Step 8 : Let it cool.
Step 9 : Mix the shredded fish with the previous sauce, parsley, and form the meatballs, rolling them in wheat flour.
Step 10 : Add the meatballs to the broth with the vegetables and cook for about 10 minutes.
Step 11 : Serve the soup hot.
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