This was delicious! I halved the recipe for the meatballs, added enoki mushrooms, and left out the green onion and cilantro. I was out of fresh ginger but ginger powder worked just fine for the meatballs, and I didn't have eggs so I added a little bit of breadcrumbs instead. I also used dry Shanghai soup noodles (the thin type) instead of the cellophane noodles.
I coated the meatballs in a thin layer of cornstarch, fried them in a little oil in the pot, set them aside, removed the excess oil before adding the broth and other ingredients, and then added the meatballs back in 4-5 minutes before the soup was done simmering.
