Thai-Inspired Chicken Meatball Soup

1. Prepare Aromatics

Start by grating or finely chopping the fresh ginger, garlic cloves, and jalapeño. This will form the aromatic base of your soup and meatballs.

2. Make Meatball Mixture

In a large bowl, combine half of the grated ginger, garlic, and jalapeño mixture with the ground chicken, chopped cilantro, 2 tablespoons of fish sauce, and 1 teaspoon of kosher salt. Mix everything together until well combined. Using your hands or an ice cream scoop, form the mixture into meatballs about 2 inches in diameter, approximately 2 ounces each.

3. Brown Meatballs

In a large Dutch oven or pot, heat 2 tablespoons of vegetable oil over medium heat. Working in batches, brown the meatballs on two sides until they develop a golden crust, which should take about 5 to 8 minutes. Browning the meatballs adds essential flavor and texture to the dish. Remove the meatballs from the pot and set them aside.

4. Sauté Aromatics

If needed, add a bit more oil to the pot and sauté the reserved ginger, garlic, and jalapeño mixture for about a minute, until it becomes fragrant.

5. Simmer Soup

Pour in the chicken broth, coconut milk, granulated sugar, and the remaining 1 tablespoon of fish sauce. Return the browned meatballs to the pot. Allow the soup to simmer for 5 to 8 minutes, letting the flavors meld together.

6. Finish Soup

Remove the pot from the heat and stir in the baby spinach and 1 tablespoon of lime juice. The spinach will wilt gently in the residual heat.

7. Serve Soup

To serve, divide the steamed rice among bowls, then ladle the meatballs and broth over the top. Garnish with reserved cilantro leaves and serve with lime wedges on the side for an extra burst of freshness. Enjoy your Thai-Inspired Chicken Meatball Soup!