In a large pot, bring 1162 g chicken broth to a gentle simmer over medium heat.
In a bowl, combine 227 g ground beef, 15 g cheese, 1 egg, 12 g Italian breadcrumbs, and 2 g chopped scallions; form into small meatballs.
Carefully drop meatballs into simmering broth and cook 8–10 minutes until cooked through.
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