Chickpea Soup with Fish Balls

Chickpea soup with fish balls – recipe with photo, Azerbaijani cuisine
Rating: 4.5 Votes: 44
Cooking Time:
1 hour
Recipe Yield:
3 l
Difficulty:
Medium recipe

Chickpea soup with fish balls – a recipe for Azerbaijani cuisine, for fish meatballs it is better to take stugeron or stellate sturgeon.

Recipe Ingredients

Fish 800 g
Potatoes 500 g
Chickpeas 100 g
Onion 1 pcs
Rice 2 tbsp
Cilantro 1 bunch
Imereti Saffron 1 pinch

Cooking Recipe

For the Azeri recipe chickpea soup with fish balls, rinse the chickpeas and soak in warm water overnight. Clean the fish, rinse, separate from the bones and twist in a meat grinder with onions. Add boiled rice, half chopped cilantro, salt and pepper to minced fish.

From the fins and bones of the fish, cook the broth. After, strain the broth, add chickpeas to it and cook until it is fully cooked. When the chickpeas are cooked, add the coarsely chopped potatoes.

Form balls from minced fish, inside which place 2 pieces of dogwood. Gently drop the balls into the soup and simmer for 30 minutes. Do not put all the balls in soup at once, drop one and see how the stuffing behaves (may fall apart ). This happens if the fish is too watery, in which case you need to add one or two eggs to the minced meat.

Before the soup is finished cooking, add the saffron and the remaining cilantro. In fish balls, in addition to dogwood, you can put pieces of quince, cherry plum or apples.