Fish soup with meatballs

Wash the fish, clean it, cut off the head, tail, and fins, and remove the gills.

Separate the fillet from the spine.

Place the head, tail, fins, and spine in a pot, fill with cold water, bring to a boil, and cook over medium heat for 15-20 minutes.

Peel one onion and carrot, then cut into cubes or slices.

Add vegetables, peppercorns, and bay leaf to the broth, and salt it. Bring to a boil and cook for another 10-15 minutes, then remove from heat. Strain the broth.

Peel the second onion and chop it finely.

Heat oil in a pan, fry the onion until transparent, then cool.

Soak the bread slices in milk, squeeze them out, and pass them through a meat grinder along with the fish fillet and sautéed onion.

Add salt and pepper to taste.

Form balls from the minced meat the size of a walnut and coat them in half of the flour.

Pour part of the broth into a separate pot and cook the meatballs until done (about 15 minutes).

I will mix the remaining flour with half a glass of broth.

Strain the remaining broth, bring it to a boil, and while constantly stirring, pour in the flour mixture.

Add salt to taste, add sour cream, and mix.

Place the meatballs in portion plates, pour hot broth over them, and serve at the table.