Fish Ball Soup is a point of pride in Taiwanese households.This one is super quick to make with lots of flavor from just a few ingredients that we always keep on hand.  Most fish ball soups served in restaurants are just fish balls, broth, and maybe a sprinkling of scallions or cilantro.For this one, I rounded out the soup with leafy greens like spinach and mushroom for extra flavor.  Use this recipe as a guide and create your own masterpiece.

You can add cooked noodles, wontons, dumplings, or chewy nian gao rice cakes to serve it as a complete meal.   Store bought vs.Homemade Fish Balls  The Taiwanese pride themselves on their homemade fish balls.The boss at our local Taiwanese restaurant never fails to mention that their fish balls are homemade.

I have to say, a homemade fish ball when done right can be so good.Soft, fluffy and yet chewy at the same time.They’re usually steamed or added directly to the soup.

When the fish balls soak up the soup broth, the perfection of the texture is magnified.  All that said, homemade fish balls are no easy feat.We’re working on our recipe behind the scenes, but I don’t mind store-bought fish balls, particularly when it makes this quick soup even quicker!  You can easily find premade fish balls in the freezer section at your local Chinese grocery.I always keep a pack in the freezer for soups and hot pot or to throw a few into a bowl of noodle soup with a drizzle of our Homemade Chili Oi

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