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Fish Ball Soup

Ingredients
  Turbot fillets 1 Pound
  Water chestnuts 8
  Cooked shrimp 2 Ounce
  Ginger root slices 2 , chopped
  Green onions 2 , chopped
  Salt 1 Teaspoon
  Dry sherry 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Egg whites 2
  Cornstarch 1 Teaspoon
  Carrots 1 , peeled and sliced
  Minced cilantro 3 Tablespoon
Directions

First prepare fish stock.
Then put the fish fillets and water chestnuts through a food chopper.
Mix in shrimp, ginger, 1 onion, salt, Sherry, water, egg whites, and cornstarch, and beat until mixture adheres in a fluffy consistency.
Bring stock to a boil.
Shape fish mixture into 1 inch balls and drop into the stock.
Add carrots and cook until fish balls are cooked through, about 10 minutes.
Add remaining green onion and cilantro.
Ladle into bowls.
Contains 100 to 150 calories per serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy
Servings: 
6

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