Asian Ginger & Chicken Meatball Soup

Ingredients:

• garlic clove chopped finely

• 1 lb ground chicken

• 1 Tbls reduced-sodium soy sauce

• 2 tsp finely grated ginger

• 4 scallions, thinly sliced, plus more for serving

• 3 cups low-sodium chicken broth

• 2 Tbls vegetable oil

• 1-2 bunchs Chinese broccoli or bok choy

• 1/2 teaspoon crushed red pepper flakes

• Kosher salt, freshly ground pepper

Directions:

Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger,  scallions, and ½ cup broth (adding slowly until they are just moist, add left over to the soup later) in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs.

Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.

Combine broccoli and red pepper flakes in the same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions.

Yields: 4 servings