I cooked a 3-l saucepan. Fish trimming (I have a backbone, fins, tail) cover with water, bring to boil, remove the foam, add salt and cook on small fire of hour 2-2,5. By the way, can a soup of any fish, but tastes best obtained from fatty varieties.

Remove the broth from heat, strain, add finely chopped onions, carrots, potatoes, tomato, cooking until cooked vegetables.

Fish fillet skip through Mincer or chop in a blender.

Season with salt, add the egg, semolina, dried herbs, shredded Parmesan, mix well, let stand for 10 minutes to form meatballs. By the way, cheese can be replaced by Pecorino (will be spicy), cream cheese, heavy cream, or other cheese on Your taste.

Then offer two options: the first is to cook the meatballs in broth or, like I did, cook them for a couple (so delicious!). I have a pot of steamer, if not, take the metal colander (sieve), pour part of the broth from the pan, put it in a metal sieve, so that it does not touch the water, pick up a lid of appropriate size to cover it from above. Our broth with vegetables is boiling, put the meatballs in a steamer or sieve, put a sprig of fresh rosemary.

Cover with a lid and leave to simmer on low heat for 20 minutes.

Open the lid, the meatballs are ready, the aroma is awesome!!!

If the cast part of the broth, return it back, bring to the boil. Sorrel finely chop, drop, boil together a short time, dressed fresh greens. All the soup is ready!

Allow to infuse for 10-15 minutes, poured into plates, the plate - a couple of meatballs, and more... a matter of taste, who with sour cream, who with boiled egg, and I thin petals Parmesan.