Vietnamese Chicken Meatball Soup with Bok Choy
Ingredients
Meatballs:
1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
2 serrano peppers, seeded and minced
1 garlic clove, minced
1/2 pound ground chicken
2 tablespoons peanut oil
Soup:
6 cups chicken or vegetable stock
1 can (14-1/2 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 serrano peppers, julienned
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup panko bread crumbs, optional
1 large egg, beaten
Directions
In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly.
Shape into 3/4-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, julienned 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.
Stir and serve.
