Taro Meatball Soup for Babies

To make this taro meatball soup, you don't need to specially buy the exotic Li Pu taro; the common taro found in supermarkets works perfectly. Just clean it and throw it into the rice cooker, setting it to the cooking mode.

For an enhanced flavor, dried shiitake mushrooms are ideal. Soak them until they are soft, chop them up, and they will add a much stronger flavor than using fresh shiitake.

Once the taro is cooked, peel it and mash it into a fine taro puree.

Add the minced meat and chopped vegetables into the mixture along with a pinch of salt for seasoning.

Sweet potato starch is perfect for binding the mixture. Gradually add it in, kneading after each addition until the taro mixture can be formed into balls that hold together.

Spray your hands with oil to prevent sticking, and shape the taro mixture into balls.

Boil a pot of water. Once boiling, reduce to a simmer and carefully drop in the freshly made taro balls.

Cook until the meatballs float to the top, then drizzle some walnut oil and sprinkle chopped green onions and shiitake powder before stirring gently to combine.

As the weather cools down, it’s the perfect time to enjoy warm soup. The taro, now infused with meat juices, turns out beautifully soft and fragrant.