Ingredients - Serves 4-5

Meatballs:

500g beef/ pork or chicken mince

bunch spring onions (green part only) 

5 cloves garlic 

1tbsp fresh ginger

½ cup panko breadcrumbs

1 egg 

2 tsp sesame oil

2 tsp soy sauce 

Soup:

17-20g ginger, sliced into matchsticks

1 bunch spring onions (white part only)

1 tsp turmeric (I forgot this when filming!)

1.2L chicken stock (either infused with lemongrass or add 1 stick lemongrass to the soup)

2 tbsp soy sauce 

2 tsbp rice vinegar 

1 tbsp sesame oil 

Greens - I used chinese leaves 

2x 150g packets udon noodles (optional: slice)

Method

1. For the meatballs blitz the ginger, garlic, spring onions in a blender until minced (this will save you so much time). Place all the ingredients for the meatballs in a mixing bowl and mix really well until everything is really well combined

2. Place a deep saucepan on a medium heat. 

3. Add olive oil followed by the ginger and spring onions and saute until fragrant 

4. Stir in the turmeric followed by the chicken stock. Cover with the lid and bring to a simmer

5. Reduce the heat so gently simmering and add the soy sauce, rice vinegar and sesame oil

6. Add the meatballs (mine are pretty small so only needed about 5 minutes) before adding the udon noddles 

7. Finally add some greens of your choice and remove from the heat when cooked through. Serve with chilli oil or a dash of sesame oil and enjoy! 

Note about the chicken stock: to a Dutch oven add chicken carcass 2 stalks lemongrass, 6 cloves garlic skin on and a large dried chilli. Season with salt and pepper. Bring to boil and simmer for 10 minutes then place in a low oven overnight. Alternatively cook everything in a slow cooker and follow instructions for chicken stock.