Vietnamese Chicken Meatball Soup with Bok Choy

  Lunch

Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too!

Vietnamese Chicken Meatball Soup with Bok Choy

Average Rating: 4.8

TOTAL TIME: Prep: 45 min. Cook: 6 hours
YIELD: 8 servings (about 2-1/2 quarts).

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. 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.
    Freeze option:
    Before adding egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Nutrition Facts

1-1/3 cups: 147 calories, 7g fat (2g saturated fat), 65mg cholesterol, 836mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 10g protein.

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