Chicken Meatballs in Spring Vegetable Broth

Ingredients

• 4 scallions, finely chopped
• 1 large egg
• 1 large egg yolk
• 1 1 1/2" piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 1 Tbsp. soy sauce
• 1 tsp. ground coriander
• 1 tsp. kosher salt
• 1/2 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
• 1/2 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

Directions

• 1.

  Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from lime into bowl. Add chicken and gently mix with your hands until evenly distributed.

• 2.

  Gently roll chicken mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20) and place on a baking sheet. Chill until ready to use.

• 3.

  Do Ahead: Meatballs can be formed 2 months ahead; freeze until firm, about 2 hours, then transfer to a resealable plastic freezer bag and keep frozen.

• 4.

  Heat oil in a large saucepan over medium. Add ginger, garlic, and pepper and cook, stirring often, until garlic is golden brown, about 4 minutes. Add 6 cups cold water, increase heat to medium-high, and bring to a simmer.

• 5.

  Working with 1 meatball at a time, reroll to ensure it's round and gently add to broth. Reduce heat to medium-low and add soy sauce; season with salt. Cook meatballs until cooked through, 10 - 12 minutes. Add celery and snow peas and cook until peas are bright green and tender, about 3 minutes.

• 6.

  Divide soup among bowls. Top with scallions and cilantro.