Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl combine all the ingredients for the meatballs, mixing well until fully combined. Use your hands to form mixture into small balls. If the mixture is sticky and you have trouble forming balls, wet your hands with a little water and roll into balls.

Place each ball on a lined baking sheet and bake for 20-25 minutes, or until fully cooked and just starting to brown on the top

Remove from heat and set aside until ready to eat.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the chopped onion and sautè for 1-2 minutes, or until fragrant. Add the carrots and celery and mix well with the onion. Sautè for an additional 3-4 minutes, stirring frequently.

Add the minced garlic, red chili, ginger, lime juice and soy sauce. Sautè for 1-2 minutes, stirring frequently to prevent the garlic and ginger from burning.

Add the chicken stock or water to the pot and stir. Bring soup to a boil and cover, reducing heat to low. Allow soup to simmer for approximately 30 minutes or until vegetables are tender. Add the sugar snap peas and meatballs to the pot and simmer for an additional 5-10 minutes. Season to taste and remove from heat.

Top with chopped green onions, cilantro and chili, if desired.