Chicken Meatballs in Spring Vegetable Broth

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.



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

Broth and Assembly

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



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 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.

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.

Broth and Assembly

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.

– Bon Appétit