Asian (inspired) Chicken Meatball Soup

This Asian inspired chicken meatball soup is a perfect dinner for a chilly evening. Lots of ginger and garlic to ward off the winter bugs, boost the immune system and help with digestion. Fresh red chillies add some heat! It’s delicious served with some steamed broccoli or mange tout. My three kids all loved it but the ginger can be reduced if you don’t like it too spicy.

For the soup
1 tbs olive oil
1 large piece of ginger (6cm), minced 
4 garlic cloves, minced
3 large spring onions, finely sliced
1/2 red chilli, finely sliced and de-seeded
Stems from 1/2 bunch coriander, finely chopped
2 stems of fresh lemongrass
8 cups (2 litres) of chicken broth 
2 tbs soy sauce (low-sodium or Tamari)
1 tbs sesame oil

For the meatballs
300g minced chicken (you can ask your butcher to mince this fresh)
2 garlic cloves, crushed
2cm piece of ginger, crushed 
2 spring onions, finely sliced
1/2 teaspoon five spice powder
1/2 tsp chilli powder, mild
1 tbs soy sauce
1 tsp sesame oil
1 egg
1/4 cup panko breadcrumbs

For the soup, heat the oil and sauté the garlic, spring onions, chilli and ginger. Add the stock and remaining ingredients. Bring to simmer. 
For the meatballs, combine all ingredients and form small meatballs. I use a 1 inch ball scoop to make mini meatballs (30 in this recipe). Lightly fry in 1 tbs olive oil until just lightly sealed on the outside. Gently place into broth and simmer for 5 minutes. 
Can be made ahead of time and reheated.