Best 5 Grandmums Fish Ball Soup Recipes
If you're looking for a flavorful and comforting meal, grandmum's fish ball soup is the perfect choice. This classic Cantonese dish is made with a savory broth, tender fish balls, and various vegetables. Whether you're a beginner cook or an experienced chef, this article will guide you through the steps of creating a delicious fish ball soup that will satisfy the whole family. Get ready to indulge in a heartwarming and flavorful experience as we dive into the secrets of making grandmum's fish ball soup.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S SEAFOOD CHOWDER
My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 40m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
GRANDMUM'S FISH BALL SOUP
A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.
Provided by Sonia Muniamma
Categories Shrimp Soup
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger; cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir until juices run clear, about 5 minutes. Add shrimp; cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes.
- Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.
Nutrition Facts : Calories 784.2 calories, Carbohydrate 50.5 g, Cholesterol 275.7 mg, Fat 37.5 g, Fiber 5.9 g, Protein 62.5 g, SaturatedFat 8.2 g, Sodium 1729 mg, Sugar 3.2 g
GRANDMUM'S FISH BALL SOUP
A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.
Provided by Sonia Muniamma
Categories Shrimp Soup
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger; cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir until juices run clear, about 5 minutes. Add shrimp; cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes.
- Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.
Nutrition Facts : Calories 784.2 calories, Carbohydrate 50.5 g, Cholesterol 275.7 mg, Fat 37.5 g, Fiber 5.9 g, Protein 62.5 g, SaturatedFat 8.2 g, Sodium 1729 mg, Sugar 3.2 g
FISH BALLS
Great for when you don't have enough fish to feed the family.
Provided by EricAndSheriCooking
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
- Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.8 g, Cholesterol 117.3 mg, Fat 21.8 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 3.6 g, Sodium 645.1 mg, Sugar 2.4 g
GRANDMA'S CARAMEL POPCORN BALLS
My mom made these delicious popcorn balls when I was growing up. While doing my Christmas candy and cookie baking, I came across her recipe. I made the family recipe for the first time this year. My daughters, grown with their own families, asked why I hadn't made these sooner. Thirty plus years later, this recipe will now be a family tradition at Christmas.
Provided by Kim1520
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Sort through popcorn, discarding unpopped kernels.
- Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat. Bring to a boil; stir constantly until caramel reaches 246 degrees F (119 degrees C) on a candy thermometer, about 5 minutes.
- Pour some popcorn into a very large bowl. Pour in some of the caramel; stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
- Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to gently shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 15 minutes.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 43.2 g, Cholesterol 7.3 mg, Fat 18.5 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 356.8 mg, Sugar 27.1 g
Tips:
- Choose the right fish. White-fleshed fish with a mild flavor, such as cod, haddock, or tilapia, are best for fish ball soup. Avoid oily fish like salmon or tuna, as they can make the soup greasy.
- Make sure the fish is fresh. Fresh fish will have a firm texture and a mild, briny smell. Avoid fish that is slimy or has a strong fishy odor.
- Use a food processor to grind the fish. This will give you a fine, even texture for your fish balls. If you don't have a food processor, you can also mince the fish by hand with a sharp knife.
- Add aromatics to the fish mixture. Aromatics, such as ginger, garlic, and green onions, will add flavor and depth to your fish balls. You can also add other ingredients to the mixture, such as chopped carrots, celery, or mushrooms.
- Season the fish mixture well. Be sure to season the fish mixture with salt, pepper, and other spices to taste. This will help to bring out the flavor of the fish.
- Shape the fish mixture into balls. Use your hands to shape the fish mixture into small, round balls. Be sure to pack the fish mixture tightly so that the balls hold their shape when they are cooked.
- Cook the fish balls in a flavorful broth. You can use a variety of broths to cook fish balls, such as chicken broth, vegetable broth, or fish broth. Be sure to season the broth to taste.
- Add vegetables and noodles to the soup. Once the fish balls are cooked, you can add vegetables and noodles to the soup. Common vegetables used in fish ball soup include carrots, celery, and bok choy. Common noodles used in fish ball soup include rice noodles and egg noodles.
- Serve the soup hot. Fish ball soup is best served hot. You can garnish the soup with chopped green onions, cilantro, or basil.
Conclusion:
Fish ball soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy soup recipe, give fish ball soup a try. You won't be disappointed!
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