Rinse the jasmine rice until mostly clear and drain well.

Bring chicken broth to a gentle boil, add rice and ginger, then reduce heat to low.

Simmer uncovered for 25 to 30 minutes, stirring occasionally until creamy.

Mix ground meat with garlic, soy sauce, fish sauce, white pepper, and cornstarch.

Shape the mixture into small meatballs.

Gently drop meatballs into the simmering soup and cook for 8 to 10 minutes.

Season to taste, ladle into bowls, and garnish before serving.