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A steamy, hearty soup for a chilly day.

What’s the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle’s Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine. We’ve never been more excited to see all three cultures in one delicious place.

There’s a symbiotic relationship between the meatballs and broth in this recipe, each imbuing the other with its flavors. This is a useful soup when you’re under the weather, because the spice and salty soy are very invigorating and soothing. The fried garlic is not made at home but rather a high-value garnish available for purchase.

Reprinted with permission from Harold Dieterle’s Kitchen Notebook