If you like heat and tons of flavor this is the soup for you! I call this my “cold-clearing soup”. The meatballs in this soup are surprisingly tender and have a silky texture, while the broth provides a spicy, fresh, umami backdrop. The original recipe, from A Saucy Kitchen, calls for red chilis but I used serranos in my version. I find Serrano peppers to be easier to find year round and I absolutely love their flavor. All of the heat comes from the seeds of a pepper, so if you want to cut down on the overall heat, remove the seeds. The more seeds you remove, the less spice you will have. That goes for any pepper with heat in any dish. In my version, I leave in about a quarter of the seeds because I don’t like spice that overpowers flavor and I feel that is a nice balance for my taste buds. Everyone is different, so feel free to experiment. If are you not one for ginger (like my hubby), feel free to decrease or omit the fresh ginger.