Vietnamese Meatball and Watercress Soup (Canh) Recipe | James Beard Foundation

Ingredients

• 1 pound ground pork
• 6 scallions, white parts finely chopped, green parts thinly sliced and reserved separately
• 1 lightly beaten large egg white
• 3 tablespoons fish sauce, divided
• 4 teaspoons finely grated fresh ginger, divided
• 1 1/4 teaspoon Kosher salt
• 1 teaspoon ground white pepper
• 2 tablespoons grapeseed or other neutral oil
• 1 chopped medium yellow onion
• 4 thinly sliced medium garlic cloves
• 2 quarts (8 cups) low-sodium chicken broth
• 1 bunch cut into 1 1/2-inch lengths watercress (4 cups lightly packed)
• 2 tablespoons lime juice (1 or 2 limes)