Asian Chicken Meatball Rice Noodle Soup Recipe

Ingredients for Asian Chicken Meatball Rice Noodle Soup

• 3 scallions
• Garlic Cloves
• Fresh Ginger
• 1 large egg
• 2 tablespoons soy sauce
• Toasted Sesame Oil
• Five Spice Powder
• Kosher Salt
• Fresh Ground Black Pepper
• Ground Chicken
• Ground Pork
• Plain Breadcrumbs
• Chicken Stock
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 star anise
• Dried Shiitake Mushrooms
• 1 cup sliced carrots
• Baby Bok Choy
• 8 ounces rice noodles

How to Make Asian Chicken Meatball Rice Noodle Soup

1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Finely chop 1 scallion; slice the remaining 2 scallions into 1-inch pieces.
3. In a large bowl, whisk together the chopped scallion (1), 2 cloves minced garlic, 1 tablespoon minced ginger, 1 large egg, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon five-spice powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add 1 pound ground chicken, 1/2 pound ground pork, and 1 cup breadcrumbs. Mix well.
5. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
6. Bake for 8-10 minutes, or until lightly browned. Remove from oven and set aside.
7. Meanwhile, in a Dutch oven, bring 6 cups chicken broth to a boil over high heat.
8. Reduce heat to low. Add 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 2 star anise, and 8 ounces sliced mushrooms. Simmer for 10-15 minutes, or until mushrooms are tender and hydrated.
9. Remove the star anise.
10. Add 1 cup sliced carrots, 1 bunch bok choy (chopped), and the baked meatballs. Simmer for 10 minutes, or until the vegetables are tender.
11. Cook 8 ounces rice noodles according to package directions. Drain.
12. Divide the noodles evenly among 6 large bowls.
13. Thinly slice the cooked mushrooms. Arrange the carrots, bok choy, mushrooms, and meatballs on top of the noodles in each bowl.
14. Ladle the broth over the noodles and toppings.
15. Garnish with the remaining sliced scallions and serve immediately.