Mince together the ginger, garlic, jalapeño and lemongrass into a paste. Transfer half of this paste to a large bowl and set the other half aside.
To the large bowl, add the ground chicken, finely chopped cilantro, and 1 teaspoon salt. Mix and mash the meat mixture to fully combine.
Use your hands or an ice cream scoop to form 2-inch meatballs. In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook. Flip halfway the meatballs through, until golden brown on two sides, 5 to 8 minutes. Transfer meatballs to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, add a bit more oil to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the sliced mushrooms and continue to saute until the mushrooms are soft and weeping.
Add the chicken broth, coconut milk, low carb sweetener, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Stir in the spinach and lime juice. If using the glucomannan you can add it at this time. SImply sprinkle 1/4-1/2 tsp of glucomannan over your soup and stir to combine. Soup will thicken within a few minutes.
Turn off the heat and cover for 2-3 minutes or until the spinach is wilted.
Serve with extra lime wedges and enjoy.