Ingredients for Chinese Cabbage Bok Choy And Pork Meatball Soup
- 1 lb ground pork
- 2 finely chopped scallions
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 2 large eggs
- 1 teaspoon sea salt
- 8 cups chicken stock
- 2 slices fresh ginger
- 1 lb bok choy, chopped
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How to Make Chinese Cabbage Bok Choy And Pork Meatball Soup
- **Prepare the Meatballs:** In a large bowl, gently combine 1 lb ground pork, 2 finely chopped scallions, 1 tablespoon grated ginger, 1 teaspoon sesame oil, 2 large eggs, and 1 teaspoon sea salt. Shape the mixture into 35-40 small meatballs.
- **Simmer the Broth:** In a large pot or Dutch oven, bring 8 cups of chicken stock to a boil. Add 2 slices of fresh ginger.
- **Cook the Meatballs:** Gently add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 20 minutes, or until the meatballs are cooked through.
- **Add the Bok Choy:** Add 1 lb of bok choy, chopped into bite-sized pieces, to the soup. Simmer for another 10 minutes, or until the bok choy is tender-crisp.
- **Serve:** Ladle the soup into bowls and serve hot. Garnish with extra scallions, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
14g
Fat
26g
Carbs
2g
