Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Raw white firm-fleshed fish 1 Egg
-salt 2 To 3 tbsp breadcrumbs
1 t Minced parsley -Grated rind of 1/2 lemon
1 1/2 To 2 quarts fish stock

grind the fish through fine blade of a food chopper. mix in egg, salt,
breadcrumbs, parsley and lemon rind. Shape into tiny dumplings with
wet hands or two tsp dipped in hot stock. Test one dumpling by
cooking for about 15 minutes. Serve with Cream of Fish soup, with
creamed vegetables, or with mushroom sauce. if you serve with sauce
as a main course, make fish balls twice the size. If you do not have
fish stock, make a vegetable stock by cooking a stalk of celery, a
carrot, an onion, a bay leaf, a slice of lemon, some salt and 6
peppercorns in 1 quart of water 15 minutes. Strain and use this stock
to cook dumplings

For 6 to 8 servings of soup

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