Chraime Soup with Poached Fish Balls

Chraime Soup

Blooming the spices in olive oil gives the tomato broth depth without a long simmer. A brief partial blending creates a substantial soup while retaining a little texture.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 8 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground caraway
• 1/4 teaspoon cayenne pepper, or less to taste
• 28 ounces canned whole peeled tomatoes with their juices
• 3 cups water, plus more as needed
• 3/4 teaspoon fine sea salt, plus more to taste
• 1–2 tablespoons fresh lemon juice

Instructions

1. Warm the olive oil in a heavy soup pot over medium-low heat. Add the garlic and cook for 1–2 minutes, stirring, until fragrant but not browned.
2. Add the tomato paste and cook for 2 minutes. Stir in the paprika, cumin, caraway, and cayenne for about 20 seconds; do not let the spices scorch.
3. Add the tomatoes and their juices, crushing them with a spoon. Stir in the water and salt, bring to a simmer, and cook partially covered for 20–25 minutes.
4. Briefly pulse with an immersion blender, leaving a little texture. The soup should be thick but flow easily from a ladle; add water in small splashes if needed.
5. Add 1 tablespoon lemon juice, taste, and adjust the salt, heat, and remaining lemon juice. Keep warm over low heat while the fish balls finish.

Notes

• Use sweet rather than smoked paprika to keep the broth's flavor focused on garlic and warm spices.
• If the soup tastes harsh, simmer it another 5–10 minutes before adding more lemon.

Tender Poached Fish Balls

Cold fish processed with salt develops enough binding to hold together without flour. Gentle poaching keeps the balls pale and tender rather than giving them a firm crust.

Ingredients

• 1 1/2 pounds skinless, boneless cod, well chilled and patted dry
• 1 large egg
• 2 tablespoons finely grated onion, squeezed dry
• 1 clove garlic, finely grated
• 1/2 teaspoon finely grated lemon zest
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground white pepper
• 2 quarts water, for poaching
• 2 teaspoons fine sea salt, for poaching water

Instructions

1. Check the fish carefully for bones and cut it into 1-inch pieces. Pulse in a food processor with the 3/4 teaspoon salt until finely minced and beginning to clump.
2. Add the egg, squeezed onion, garlic, lemon zest, and white pepper. Pulse just until the mixture becomes cohesive and slightly tacky, scraping down the bowl as needed. Keep it cold; stop before it becomes warm or completely smooth.
3. Refrigerate for 15 minutes. Meanwhile, bring the poaching water and its salt to a very gentle simmer in a wide saucepan.
4. With wet hands, shape the mixture into 8 large oval balls, approximately 2 inches across. Lower them into the water, working in batches if necessary so they are not crowded.
5. Poach at a bare simmer, with only occasional small bubbles, for 12–16 minutes. Turn gently halfway through if the tops are exposed. The centers should reach 145°F and be opaque throughout.
6. Lift out with a slotted spoon and drain briefly. Transfer to the hot chraime soup and let stand over low heat for 2 minutes before serving.

Notes

• If the mixture seems loose, chill it longer and poach a teaspoon-sized test portion before shaping the rest. Drain any excess liquid rather than adding more egg.
• Avoid a rolling boil, which can break the balls apart and toughen their exterior.

Cilantro Finish

Whole cilantro leaves add a fresh contrast to the warm red broth without obscuring the delicate fish.

Ingredients

• 1/3 cup cilantro leaves and tender tips, washed and dried
• 2 teaspoons extra-virgin olive oil

Instructions

1. Keep the cilantro leaves whole or tear any large leaves.
2. Scatter over the filled bowls and finish each with a few drops of olive oil.

Overall Timing / Workflow

The soup simmers while the fish mixture chills, so both components are ready together in about 50 minutes.

Instructions

1. 0:00 — Prepare the soup aromatics and start cooking the broth.
2. 0:10 — Process the fish mixture and refrigerate it for 15 minutes. Put the poaching water on to heat.
3. 0:25 — Shape and begin poaching the fish balls. Blend and season the soup while they cook.
4. 0:40 — Check the fish balls for a 145°F center, then transfer them to the soup briefly. Finish with cilantro and olive oil and serve.
5. If poaching in batches, allow another 10–15 minutes and keep the first batch covered with a little hot soup off the heat.

Plating

Broad, shallow bowls show the pale fish against the orange-red soup and distribute the fresh herbs across each spoonful.

Instructions

1. Divide the soup among four warm, shallow bowls.
2. Set two fish balls in the center of each bowl, leaving their tops visible above the soup.
3. Scatter cilantro around the fish and add the finishing olive oil. Serve immediately.

Leftover Path

The broth develops flavor overnight, while gentle reheating protects the fish balls from drying out.

Instructions

1. Cool promptly in shallow containers and refrigerate within 2 hours. Store the fish balls nestled in soup for up to 3 days, keeping fresh cilantro separate.
2. Reheat only the portion needed, covered over low heat, adding a splash of water if the soup has thickened. Heat the fish balls through to 165°F without vigorously boiling the soup.
3. Finish with fresh cilantro and taste for lemon and salt after reheating.
4. When using existing Seder leftovers, count storage time from their original cooking date rather than restarting the clock when making the soup.