Instructions

1. Add garlic, ginger, and cilantro to a bowl with the meat and season with a little salt and black pepper. Mix just until combined (do not over-mix). Roll the mixture into balls about 1 to 1½ " (3 to 4 cm) in diameter with wet hands. They will shrink during cooking.
2. Cut the peppers into thin rings. Heat the olive oil in a skillet over medium-high heat and cook the bell peppers until tender. Add water and soy sauce. Season with pepper. Before adding salt, taste the mixture, since soy sauce is already salty.
3. Bring the broth to a boil and add the meatballs. Simmer until they are cooked through (about 7 to 15 minutes). If you really want to be sure that they are done, take one out and cut it open.
4. Meanwhile, thinly slice the scallions at an angle. Sprinkle them over the soup right before serving.