Korean soup with fish meatballs

Soup with meatballs – mmm, yummy! Especially if this food is made from double minced meat – pork and beef. But, so that the meatballs are made of fish? This is something new! Let's try to cook according to this culinary recipe composed by Korean gourmets! Both the family and the guests who have looked at you for the smell of meatballs will be satisfied!
So, attention, delicious and fast, soup with meatballs from pollock pulp (menthavandyakkuk)!
Before proceeding to the meatballs themselves, we will clean the fish from the skin and bones. Separating, of course, pollock fillets. Then we cook a gorgeous fragrant broth. From what do you think? That's right, from the same skin, bones and head. After salting it to your taste, we will pour soy sauce into it – also to your taste. Do you hear what a fragrance has spread around the apartment?!
Start a meat grinder or combine, and pass the pollock pulp through them. What kind of minced meat without onion? This time we will need a green onion. Chop half of its portion, and simply suppress the second part (you can use a fork, you can use a spoon). Dilute one egg in water. And at the second egg, separate the yolk from the protein. In a garlic juicer, crush the garlic.
Then, as in the case of minced meat, mix all our ingredients - pollock pulp, egg white, as well as crushed onion and garlic. It is desirable to add salt to all this mass (this is not in the recipe, but some gourmets have tried to pepper the stuffing for meatballs).
Having rolled balls of minced meat, that is, meatballs, first roll them in wheat flour. Have you never done this before? Yes, but here's another detail – now dip each meatball in an egg diluted with water and put the balls in the broth.
As soon as the meatballs float to the surface, pour the chopped onion into the soup. Do not let the soup cool down, pour it on plates.
Bon appetit!