MEATBALLS: Makes 24 very small balls

1. Place ground chicken and the rest of the meatball ingredients – salt, lemongrass, shallot, ginger, garlic, green tops of scallions and jalapeño- into a medium bowl, and using wet hands, mix until combined well. Again, using wet hands, form into small cherry- walnut-sized balls ( .75 ounces) understanding they will swell in the broth (almost twice the size)  and place on a parchment lined baking sheet. See notes.
2. Heat the broth or stock in a big pot and add the white parts of the scallions ( or leeks). Bring to a gentle boil. Add a pinch of white pepper and salt to taste.
3. Gently drop the raw meatballs (serves 2) into the simmering broth.
4. Gently simmer the meatballs until cooked through about 5 minutes (they will take longer if frozen). Remember the smaller the meatballs, the faster they will cook. They will float when done, but best to always test one first.
5. During the last minute of cooking add the greens to the pot, so they wilt and become tender– but not too long that they lose their vibrant color. Toss in the fresh herbs and remaining scallions and serve immediately.
6. Divide among bowls, top with a few slices of fresh chilies for heat, and a drizzle of toasted sesame oil for added depth and flavor.