This soup is made with meatballs featuring ground-scaled sardines with bones. These meatballs have no fishy odor and are springy and tender. They are also rich in protein. First, the head, tail, intestines, and scales are removed from scaled sardines and cleaned. The meat and the bones are minced with a knife. After adding eggs and flour, the meat is formed into a firm dough, which is then formed into meatballs and cooked in the anchovy broth. Once the soup is boiling, it is finished by adding squash, mushroom, bean curd, garlic, green onions, and extra spicy chili pepper. The soup is rich and deeply savory, thanks to the oil seeping from the meat.

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