TO MAKE THE FISH MEATBALLS
Measure and prepare all the ingredients.
In a pot of boiling water, cook the potato with the skin on. Let it cool, peel, and mash it.
Cut the fish into smaller pieces and finely mince it using a food processor or a knife.
Mix the fish with the mashed potato and the rest of the ingredients until well combined. Refrigerate for 1 hour to chill thoroughly.
Dust your hands with flour and shape the mixture into meatballs of your desired size.

TO MAKE THE SOUP
Measure and prepare all the ingredients.
Bring the fish stock to a boil in a pot. Reduce the heat and cook the fish meatballs for about 4 minutes. Remove the meatballs and set aside on a plate.

Heat another pot with the oil and sauté the ginger, garlic, and shallots together.
Add the fish stock and bring to a boil.
Add the vegetables, herbs, soy sauce, salt, and pepper. Bring to a quick boil, add the fish meatballs, heat through, and serve.