Spicy peanut and pumpkin soup and five more speedy soup recipes to try this week (via nytimes)
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving2 cups chicken broth1 tablespoon lime juice, plus lime wedges for serving1. Using the small holes of a box grater or a Microplane, grate the ginger, garlic and jalapeño . Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
2. Use your hands or an ice cream scoop to form 2-inch meatballs . In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
3. Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
4. Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup but replaces homemade wontons with store-bought frozen dumplings for a quick alternative.
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