How to make delicious potato ball soup that everyone loves
From familiar potatoes, just a little variation and you have a bowl of chewy, sweet potato ball soup, both strange and "rice-consuming" that everyone will love.
Potatoes are a familiar ingredient in Vietnamese kitchens, often cut into pieces to make soup or fried. But today, we will change it up a bit to create a potato and vegetable ball soup - chewy like mochi, sweet from the vegetables, and rich with meatballs.
Ingredients (serves 2–3 people)
- 2 potatoes (about 700g)
- 200g minced pork
- Oyster mushrooms (or favorite mushrooms)
- 1 bunch of bok choy
- 1/2 carrot
- 10g ginger
- 800ml chicken broth (or bone broth)
- Sesame oil, spices, sugar, cornstarch
Note: Vegetarians can replace meat with mushrooms or tofu; use vegetable broth instead of chicken broth.
How to make potato ball soup
Step 1: Prepare the potatoes
Peel and grate the potatoes until smooth. Place them in a thin cloth and squeeze the juice into a bowl. Keep the juice so the starch can settle.
Step 2: Get potato starch
Wash the grated potato 1-2 more times to get the most starch. Let the water sit for 15 minutes to let the starch settle, then drain off the water on top, keeping the white starch layer at the bottom.
Step 3: Make potato balls
Mix the dried grated potato with the starch just obtained, knead well and roll into balls the size of quail eggs.
Step 4: Prepare the meatballs
Marinate minced meat with spices, sesame oil, cornstarch and a little sugar. Form into bite-sized balls and pan-fry until firm.
Step 5: Cook soup
Boil chicken broth with ginger. Drop in potato balls and cook for 3 minutes. When they float, add meatballs and vegetables. Season to taste, cook for another 3 minutes and turn off the heat.
Finished product
The chewy potato balls combined with the sweet taste of mushrooms, vegetables and meatballs create a bowl of soup that is both warm and delicious. Just be patient in separating the starch, and you will have a unique dish that everyone will nod in approval.
