Name: Chicken Meatballs
Yield: 4 servings
Ingredients: 4 scallions, finely chopped; 1 large egg; 1 large egg yolk; 1 1½" piece ginger, peeled, finely grated; 1 garlic clove, finely grated; 1 Tbsp. soy sauce; 1 tsp. ground coriander; 1 tsp. kosher salt; ½ tsp. freshly ground black pepper; 1 lime; 1 lb. ground chicken; 2 Tbsp. vegetable oil; 1 3" piece ginger, peeled, thinly sliced; 3 garlic cloves, thinly sliced; ½ tsp. freshly ground black pepper; 1 Tbsp. soy sauce; Kosher salt; 2 celery stalks, thinly sliced; 10 oz. thinly sliced snow peas or sugar snap peas; 2 scallions, thinly sliced; 1 cup coarsely chopped cilantro

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Photo by Alex Lau, Food Styling by Sue Li

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

Chicken Meatballs in Spring Vegetable Broth

Recipe notes