Vietnamese Broth With Chicken Meatballs

This recipe is delicious and very easy/lazy. 

Its based VERY loosely on this recipe, of Vietnamese chicken noodle soup.
I don't add noodles to my version but I do add Chinese veg if I have some, I just put it on top of the meatballs for the last few minutes.


Meatballs
2 spring onions chopped into lengths
1 clove of garlic
1 piece of ginger the same size as the garlic clove
300g coarsely chopped chicken thigh or breast (I've tried it with both)
2 TB soy sauce

Blitz the spring onion, garlic and ginger for 5 sec on speed 6
add the chicken and soy sauce and blitz 5 sec on speed 6 or until its comes together into a sticky paste (will depend on how small you could be bothered chopping he chicken, as you can see below - I was feeling particular lazy that day)

With wet or gloved hands (I recently invested in kitchen grade rubber gloves - Amazing!) roll the meat into ping pong sized balls and place them in the steaming basket. It doesn't matter if they are touching (or even stacked up - see below).
Don't bother rinsing the bowl.


Broth
500g chicken stock
400g water
2 star anise
1 dried chili (use fresh if need be)
1Tb fish sauce
2Tb soy sauce
More garlic and ginger are optional

Place all ingredients in the bowl and add the simmering basket of meatballs. Be sure to place the MC in the lid.
Cook for 15 mins varoma speed 2. I check one of the meatballs at this stage to make sure they are cooked through, I also taste the broth to make sure it doesn't need any more soy or fish sauce. 

Divide the meatballs among serving 
bowls and strain the broth through the simmering basket. Top with spring onion. 

I serve my broth in square bowls to avoid spills when I'm drinking straight from the bowl... Who has time for a spoon!