Step 1

In a food processor, press pulse a few times to finely chop carrots and shiitake. Chop scallions with a knife and prepare grated ginger.

Step 2

In a 4-6 qt. Dutch oven or heavy soup pot, add 6 cups chicken bone broth with ginger slices. Close with a lid and bring the broth to a gentle hot simmering.

Step 3

In a large mixing bowl, add all ingredients from carrot to ground chicken (or turkey). Use your hand to gently combine and mix well. The meatballs should feel moist and a bit slippery because of the oil. This helps the meatballs stay moist and also prevents the ground meat from sticking to your hands.

Step 4

Line a large sheet pan with parchment paper. Form roughly 18 meatballs with each weight about 1.4 oz. Try to keep them in similar sizes so the cook time will be similar. If the ground meat becomes sticky to your hands, drizzle with a bit more olive oil.

Step 5

Carefully and gently place meatballs one-by-one to the hot simmering broth, simmer the meatballs over medium-low to low heat until they flow to the top of the broth, about 10-12 minutes. You can also test by breaking the meatball in half with a fork to see if they are cooked through. Do not use high heat the broth will be less flavorful.

Step 6

In the meantime, rinse and wash spinach. Set aside to drain. Once the meatballs are cooked through, taste the broth then decide if you like to add broth seasonings - coconut aminos, fish sauce, white pepper, and sesame oil. Stir-in spinach. Serve hot or warm.