Ingredients:

▪ 1½ lbs. cod, skin removed

▪ 2 large eggs

▪ 1 tsp salt, divided

▪ 2 scallions, finely minced

▪ 4 cups low sodium chicken stock or vegetable stock

▪ 2¾ cup thinly sliced celery

▪ 2¾ cup thinly sliced kohlrabi

▪ ½ cup fresh parsley, cut coarsely

▪ 1 tbsp horseradish

▪ 1 cup sour cream

Directions:

1. Cut the fish into small pieces and place in a food processor with ¾ teaspoon of salt; chop into a coarse paste. Alternately, you can purchase ground cod.

2. Add the eggs and scallions to the fish and mix thoroughly.

3. Shape the ground fish into 12 balls, about 2 to 3 ounces each.

4. Bring the chicken or vegetable stock to a boil and add 1/4 tsp of salt. Add the celery and kohlrabi, bring back to a boil, and simmer for 5 minutes.

5. Remove the vegetables from the broth with a slotted spoon and keep warm.

6. Carefully add the fish balls into the simmering broth and cook very gently for 8 to 10 minutes.

7. When ready to eat, place a quarter of the vegetable into a bowl and top with 1 cup of broth; repeat for remaining servings. Top with cooked fish balls (2 per bowl) and garnish each bowl with about 2 tablespoons of chopped parsley.

8. Combine the horseradish with the sour cream and serve on the side (about ¼ cup per serving).

Yield: 4 servings

Per Serving: 1 leanest, 2 healthy fats, 3 green, 3 condiments

Nutrition Facts per Serving: 320 calories, 39g protein, 12g carbohydrate, 13g fat