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.
Made the meatballs with about a cup of leftover jasmine rice to help with binding. I added another tablespoon of soy sauce to the mixture for flavor because I didn't have lime or garlic. Chilling the mixture for about an hour and half helped alleviate some of the gloopiness. The meatballs really puffed up in the poaching process and turned out SUPER moist and tender. Will be making this again!So yummy! Based on the other reviews of the meatballs being gloopy, we added panko to them.
The I shaped then better added them to room temperature broth on low heat to simmer. This helped them keep their shape. For those who don't like the spring broth, you may like to try the Miso Ginger cartons of broth from Trader Joes. Makes the whole experience different but similar and easier And if you are lucky enough to live within reach of an Asian market, snow pea greens in early spring and baby boy joy are nice additions to the soup.
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