Soup with meatballs from the flesh of pollock

For this recipe you will need:

 

     Pollack - 1 kg
     Wheat flour - 30g
     green onions - 100g
     Garlic - 15g
     Egg - 2 pcs.
     soy sauce - to taste
     salt - 10g.




Pollock processed to separate the flesh from the head, skin and bones. From the head, skin, bone broth boil, add salt to taste, add the soy sauce. Flesh pollock rotate through the wringer. Green onion (half) chop, and the second - to crush. One egg to dissolve in water, the second to separate the protein from the yolk. Crush the garlic. Pollock pulp, crushed onion, garlic, egg mix, salt, and then roll the balls. Roll the balls first in wheat flour, then dip in egg diluted with water, put in the soup. When the balls float, add the chopped onion there. Ladle the soup into portions ..