1. Simmer ____ with ____, ____, ____, and ____ in ____ for 2-3 hours until the broth is deeply flavored and golden, then strain and season. 2. Mix ____ with ____, ____, ____, ____, and ____ until just combined, then refrigerate the mixture for at least 30 minutes to firm up. 3. Form the chilled mixture into balls with wet hands, keeping them uniform in size. 4. Poach the balls in salted boiling ____ for 30-40 minutes until cooked through and fluffy, then transfer to the hot broth. 5. Serve immediately, garnished with fresh ____ and the reserved ____.

Cuisine: ____