1. In a large saucepan, combine broth and ginger slices. Bring to a simmer overmedium-high heat. In a separate saucepan, bring 3 quarts water to a boil over high heat for cooking the rice noodles.
2. While broth heats, make meatballs. In a large bowl, mix together grated ginger, ground beef, egg white, bread crumbs, garlic, and soy sauce. Form into 16 to 20 meatballs (a small ice cream scoop works well for this).
3. Remove ginger slices from broth with a slotted spoon and discard. Place meatballs in the broth, being careful not to crowd them. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low, cover, and simmer gently for 10 minutes. Add kale. Cover and simmer 10 more minutes, until meatballs are cooked through and kale is tender.
4. After adding kale to the broth, drop rice noodles into pot with boiling water. Cook for 3 minutes. Drain, then divide noodles among 4 bowls.
5. Stir sesame oil and scallions into broth. Divide broth and meatballs among the 4 bowls. Serve at once.
Source: Hannaford fresh Magazine, September - October 2010