Spicy Asian Meatball Soup

1.In a large mixing bowl, combine ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, white pepper, and cornstarch. Mix thoroughly until all ingredients are well incorporated.

2.Form the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

3.In a large pot, bring the chicken broth and water to a gentle boil. Add the bruised lemongrass stalks, kaffir lime leaves, and sliced red chili to the pot. Reduce heat and let it simmer for 10 minutes to infuse the broth with aromatic flavors.

4.Carefully drop the meatballs into the simmering broth. Cook for 10 minutes or until the meatballs are fully cooked and float to the surface.

5.Add fish sauce and sugar to the broth, stirring to combine. Taste and adjust seasoning with salt and black pepper as needed.

6.Add the baby bok choy, shiitake mushrooms, and julienned carrot to the pot. Simmer for an additional 5 minutes until the vegetables are tender but still crisp.

7.Remove the lemongrass stalks and kaffir lime leaves from the soup. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side for squeezing.

8.Enjoy your spicy Asian meatball soup hot as a warming, quick meal.