Line a baking sheet with wax paper.

Combine the chicken or turkey, ginger, parsley, salt, cayenne, egg, and rice in a bowl and mix with your hands or a spatula. Don’t overwork the mixture or the meatballs will be tough.

Wet the palms of your hands so the mixture doesn’t stick, roll it into 1-inch balls, and place them on prepared baking sheet. Set aside.

Heat olive oil in a soup pot over medium heat, then add onion and a pinch of salt and sauté until translucent, about 4 minutes.

Add carrot, celery, garlic, ginger, and ¼ teaspoon of salt and continue sauteing for about 3 minutes.

Pour in ½ cup of broth to deglaze the pot and cook until the liquid is reduced by half.

Add remaining 7 ½ cups of broth and another ¼ teaspoon of salt and bring to a boil.

Lower heat to maintain a vigorous simmer, then gently transfer half the meatballs into the simmering broth (refrigerate or freeze the remainder to use later). Cover and allow meatballs to simmer for 15 minutes.

Add peas and cook for 3 minutes more, then stir in parsley and basil.

Serve each bowl garnished with a wedge of lime.

Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.