Asian Meatball Soup

Combine the chicken soup bones with 2 liters of water, bring to a boil, season with salt, and simmer over low heat for 1 hour. Strain the broth through a towel.

Grate the peeled ginger. Bring the soy sauce, sugar, and ginger to a boil, then stir into the broth.

Preheat the oven to 220 °C. For the meatballs, peel the shrimp, chop them finely with a knife, and mix with all the remaining ingredients. With oil-greased hands, roll walnut-sized meatballs and place them on a baking sheet lined with parchment paper. Bake for about 8 minutes.

Transfer the meatballs, along with any juices from the baking sheet, into the pot of broth. Finely chop the green onions and add them as well. Bring to a boil and cook for 2–3 minutes.

At the same time, cook the noodles in a large pot of boiling salted water according to the package instructions. Drain in a colander and divide among deep bowls.