- 1 large egg
- 2 Tbsp. water
- ½ tsp. Kosher salt
- ½ tsp. pepper (we used freshly ground black pepper)
- 1 clove garlic, finely chopped
- ½ cup fresh cilantro, chopped
- ¼ cup bread crumbs (we used panko)
- 1 lb. ground chicken
- 2 scallions, finely chopped
- 1 Tbsp. grated fresh ginger
- 6 cups low-sodium chicken broth
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 red chili (we used a Fresno chile), thinly sliced (we left the seeds and ribs in)
- 1 medium carrot, thinly sliced (we sliced ours on the bias)
- 4 heads baby bok choy (about 12 oz.) (we used 12 oz. worth of baby bok choy), trimmed, washed and leaves separated
- Start by making the meatballs:
- Preheat the broiler. Take a rimmed baking sheet and line it with nonstick foil (we used aluminum foil and sprayed it with cooking spray).
- Take a large mixing bowl out and whisk the egg, water, salt and pepper together. Mix in the garlic and cilantro, followed by the bread crumbs. Let the bread crumb mixture rest for 2 minutes. Add in the chicken and mix everything together.
- Shape the chicken mixture into 1 ½-in. balls* (roughly 20 total) and place them on the lined baking sheet. Broil for 6 to 8 minutes or until the meatballs are fully cooked (we cooked ours for 8 minutes, flipping the meatballs over halfway through the cooking time).
- Take a large pout out and add the chicken broth, ginger, and red chili to it, turning the heat up high enough for boiling to occur. Add the sliced carrot to the pot, turning the heat down if necessary so that it’s simmering for 1 minute. Add the baby bok choy in, continuing to let it simmer for 2 minutes or until the bok choy just gets tender. Gently stir in the meatballs (so they don’t get broken up) and serve once the meatballs are heated through (only took us a minute or two).
*We filled an 1/8 cup with the meat mixture and got 19 meatballs.
This was a delicious soup. Having the chili boil in the beginning allowed you to get the heat from the pepper even if you didn’t get an actual slice of the pepper. The meatballs on their own are flavorful but with the rest of the soup, it’s a winning combo. The Fresno chili packed a lot more heat than we thought it would, we loved it ! If you don’t like things to be too spicy, then cut out the seeds and ribs before adding it into the broth. Overall, this was a filling dish that was really tasty.
This recipe came from Woman’s Day.
We weren’t paid in any form to promote Woman’s Day.
Take care everybody !