Instructions

1. Combine the ground chicken with the chives and ginger and season the mixture with salt and pepper. Form into little ping-pong sized balls and place in the fridge while you make the fragrant broth.
2. Pour the chicken broth into a pan and add the star anise, fish sauce, and ginger slices.
3. Bring to a boil, then reduce to a simmer for 10-15 minutes.
4. Heat the olive oil in a pan and cook the chicken meatballs until browned on the
5. outside and sufficiently cooked on the inside.
6. Taste the broth for flavor and adjust accordingly with additional simmering (to concentrate flavor) or by the addition of more fish sauce. Strain and divide between two bowls. Add the cooked meatballs into the bowls of broth and scatter over the green onions.