Ingredients
- 1 pound ground pork (I believe that either ground chicken or turkey would also work here)
- 6 scallions, white parts finely chopped, green parts thinly sliced (I used a bit more, but I don't separate the white from green. In my opinion, it doesn't make much of a difference)
- 1 large egg white, lightly beaten
- 3 tablespoons fish sauce, divided
- 4 teaspoons grated fresh ginger, divided
- Kosher salt and ground white pepper, to taste
- 2 tablespoons grapeseed oil or olive oil
- 1 medium yellow onion, chopped
- 4 medium garlic cloves, thinly sliced
- 2 quarts low-sodium chicken broth (8 cups) - See NOTE
- 1 bunch watercress, cut into 1 1/2-inch lengths (4 cups lightly packed, leaving stems on as they are tender and no need to chop off. Baby spinach can be substituted if watercress is unavailable.)
- 2 tablespoons lime juice (1 or 2 limes)
How to Make
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Step 1: Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a medium bowl, combine the pork, scallion whites, egg white, 1 tablespoon of the fish sauce, 2 teaspoons of the ginger, 1¼ teaspoons kosher salt and 1 teaspoon white pepper. Mix with your hands. Lightly moisten your hands with water and form into 20 balls, each about a generous tablespoon, and set on the prepared baking sheet. Cover and refrigerate.
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Step 2: In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the remaining 2 teaspoons ginger and the garlic, then cook until fragrant, about 30 seconds. Add the broth and bring to a boil over high.
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Step 3: Reduce to medium-low and simmer, uncovered, until the onion is fully softened, about 10 minutes.
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Step 4: Add the meatballs, bring to a simmer over medium-high, then reduce heat to maintain a simmer. Cook undisturbed until the meatballs are cooked through, 160°F at the center, 8 to 10 minutes; cut through a meatball to check for doneness. Off heat, stir in the watercress and remaining 2 tablespoons fish sauce. Let stand until the greens are wilted and tender, about 1 minute. Stir in the lime juice. Taste and season with salt and pepper, then stir in the scallion greens.
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NOTE: Chicken bouillon paste instead of chicken broth can be substituted (packs a lot of flavor); use approximately 2 tablespoons of paste dissolved in 2 quarts of water. However, make sure that it doesn't add too much salt, considering that some pastes/bouillon are saltier than others.
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