Vietnamese Chicken Meatball Soup with Bok Choy
Enjoy this warm and flavorful Vietnamese Chicken Meatball Soup with Bok Choy, a perfect dish for laid-back weekends or packed lunch.
Equipment
- large bowl
- Large skillet
- Slow Cooker
Ingredients
Meatballs
- ¼ cup panko bread crumbs
- ¼ cup finely chopped onion
- 1 large egg lightly beaten
- 2 count serrano peppers seeded and minced
- 1 clove garlic minced
- ½ pound ground chicken
Soup Base
- 6 cups chicken or vegetable stock
- 1 can (14-½ ounces) fire-roasted diced tomatoes undrained
- 1 small onion cut into thin strips
- 1 cup bok choy leaves cut into 1-inch strips
- 1 cup fresh baby carrots julienned
- 1 cup julienned roasted sweet red peppers
- 3 count serrano peppers julienned
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ cup panko bread crumbs optional
- 1 large egg beaten
Instructions
Cooking Instructions
- In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into ¾-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
- Add stock, tomatoes, onion, bok choy, carrots, red peppers, serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes.
Notes
This soup is great packed in a Thermos for lunch.
Nutrition
Serving: 1cupsCalories: 147kcalCarbohydrates: 9gProtein: 10gFat: 7gSaturated Fat: 2gCholesterol: 65mgSodium: 836mgFiber: 1gSugar: 5g
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