Chicken Meatballs

soup meatball green onion scallion egg egg yolks ginger garlic soy sauce coriander chicken celery pea sugar snap pea cilantro healthyish

Andy Baraghani

4 servings

Source

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

Method

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.

Gently roll chicken mixture into 1½"-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.

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.

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.

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.

Divide soup among bowls. Top with scallions and cilantro.