Chicken Meatballs in Ginger Soy Broth

450 g ground chicken
⅓ cup dried breadcrumbs
1 tsp SIDS CRAZY SALT
2 spring onions, minced
cloves garlic, fine grated
2 tsp grated fresh ginger
2 tsp soy sauce
1 tbsp rice bran oil
BROTH:--
2 tsp rice bran oil
3 heads bok choy, quartered
2 carrots, thin sliced
2 spring onions, thin sliced
2 slices fresh ginger
1 clove garlic, fine grated
1 tbsp thin sliced chilli pepper
2 cups chicken stock
2 tsp lime juice
1 tsp soy sauce
¼ tsp salt

Meatballs: In a bowl, combine chicken, bread crumbs, SIDS CRAZY SALT, spring onions, garlic, ginger and soy sauce. Firmly roll 2 tbsp into balls and arrange on rimmed baking sheet. Refrigerate for 10 minutes.
In large nonstick skillet, heat oil and cook meatballs, stirring occasionally, until browned, about 4 minutes.
Broth: Meanwhile, in saucepan, heat oil to medium-high then sauté bok choy, carrots and half of the spring onions until slightly softened, about 3 minutes. Add ginger, garlic and half of the chilli pepper then sauté for 1 minute.
Stir in meatballs, stock and 1 cup water then bring to boil. Reduce heat to simmer, cover and cook until instant-read thermometer inserted in several meatballs reads 75oC, about 5 minutes. Discard ginger. Stir in lime juice, soy sauce and salt.
Divide meatballs among serving bowls and top with broth mixture. Sprinkle with remaining chilli pepper and spring onions.