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Preheat oven to 400°F/200°C
In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
Place balls on lined baking sheet and bake for 20-25 minutes.
Once cooked remove from the heat and set aside until your'e ready to add them to the soup
In a large pot, warm the sesame oil on a medium heat. Add the minced ginger and chopped chilis to the oil and gently sauté for 1-2 minutes.
Add the stock, water, coconut aminos, fish sauce, and lime juice to the pot and turn up the heat to medium high.
While the broth is heating up, whisk your eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping.
Reduce the heat and then add the spring onions, carrot, and cilantro and let the soup cook an extra minute. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference.
Top with more spring onions, cilantro, and/or chili if you'd like and serve.