Thai-Inspired Chicken Meatball Soup

Use 4 or more cups chicken broth Add Korean hot sauce Increase sugar to 1/4 cup Add 1 tbsp soy sauce Bake meatballs in oven 425 degrees for 20 minutes. Broil a few minutes to crisp

Don’t bother browning the meatballs. They stick to the pan and break apart. Easier to just drop them in the broth and let them poach. Also I doubled the broth/ coconut milk

This is good and pretty easy. The most time consuming part was forming and frying the meatballs. I think I might try doing a big patty and breaking it up, instead of individual meatballs, so there are more crispy bits. I made rice fresh each day for 4 days of this, but I also wonder if I could make and portion the rice with the soup, so everything is ready to heat and eat.

Really good. Put over rice. For as bad as fish sauce smells, this turned out good.

I added more broth to make more soup. Came out great! Not spicy. If you want spicier add more jalapeños.

Could use more depth

Add 1 egg and 1/4C breadcrumbs to meatball mixture. Make w spritz oil @425 for 25 min. Then add to soup mixture. Serve over rice.