- 1/2 lb of ground meat of your choice (can also be a mix of different ones – I used 1/4 lb of pork with 1/4 lb of beef)
- 1/4 cup parsley, chopped
- 5 cloves of garlic, minced
- 2 Tablespoons thyme, fresh (or 2 teaspoons dried thyme)
- 1/2 – 1 Tablespoon of salt
- 1 teaspoon black pepper
- 1 egg, whisked
- 1/4 cup cilantro, chopped
- 1 teaspoon fresh ginger, grated
- 1 quart (32 oz) chicken broth or bone broth
- Pour the broth into a large pot and set it on a low heat to start simmering. Add in the grated ginger.
- Meanwhile, in a bowl, mix together the ground meat, parsley, garlic, thyme, salt, pepper, and egg.
- Form approximately 20 meatballs (just a bit smaller than golfballs) with your hands and place into the large pot of broth.
- Boil for 10-15 minutes (you can cut one in half to check it’s done or use a meat thermometer).
- Add in the cilantro (and salt to taste).
- Serving Size: small bowl with 5 meatballs