Chicken meatballs in asian broth

Woke up to a rainy day today and immediately I thought of soup for dinner.
A nice broth with asian chicken meatballs and noodles. Very comforting.

Chicken meatballs in asian broth
3 servings
1 lb ground chicken
1 tbsp soy sauce
1/4 cup chicken broth
1/2 red chili, deseedes and chopped
2 tsp ginger,  finely grated 
2 scallions, thinly sliced
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2 cups chicken broth
1/2 broccoli, in florets
1/2 red chili, sliced
2 scallions, thinely sliced
Egg noodles

Mix garlic, chicken, soy sauce, ginger, 2 scallions, and 1/2 cup broth in a bowl just to combine. Heat oil in a large 
skillet over medium-high heat. Add 1 tbsp fulls to make 1" inch meatballs and cook for about 5-8 minutes until golden brown and cooked through. Transfer to a plate.
Heat the broth and add broccoli. Cook for about 3 minutes until tender. Add meatballs and simmer until heated through. Cook the noodles according to the packets instruction, drain. Divide noodles into each serving bowl. Pour in the broth, broccoli and meatballs. Sprinkled with scallions and chili. Serve