Start by preparing ginger-scented chicken-cilantro meatballs by combining ground chicken, finely chopped cilantro, grated ginger, and minced garlic. Shape into meatballs.
Brown the meatballs in a pot with oil until golden.
Add coconut milk, chicken broth, fish sauce, sugar, and jalapeño to the pot. Simmer until the meatballs are cooked through.
Stir in baby spinach and lime juice. Season with salt.
Serve the soup with steamed rice, lime wedges, and cilantro leaves.
