Chicken Soup with Glass Noodles and Pork–Scallion Meatballs

It’s fun for me, as a chef, to go off-book with a recipe and experiment. But with my lola Josefina’s dishes, I often find that I like the way she did it best. Of all her dishes, this is the one I’ve kept the closest to the original. At first I tried it with sweet potato noodles (good, but too slippery), then thin rice noodles (really good, but still not quite right). Finally I had to concede that Lola knew what she was doing using sotanghon, skinny translucent noodles made from mung bean st