Baby Bok Choy Soup with Pork Meatballs
Bok choy, a mild flavored member of the cabbage family is readily available in the winter time in the produce section of most supermarkets when other fresh vegetables are few. It’s a great side dish just briefly sautéed until wilted in a little hot oil with a touch of garlic or in this easy Asian style soup.
Homemade chicken stock is best, but in a pinch start with a good quality store brand that’s low sodium for this recipe.
Soup
5 cups basic chicken stock
2-3 slices unpeeled fresh ginger
2 minced green onions
2 tablespoon sherry (of Chinese cooking wine)
2 tablespoon soy sauce
6-8 bunches fresh baby bok choy
Meatballs
1 lb ground pork
½ tsp mashed garlic
½ tsp grated fresh ginger
½ cup very finely minced green onions
2 tsp light brown sugar
3 tablespoons soy sauce
scant 1/8 tsp sesame oil
Bring the soup ingredients-except the bok choy to a simmer.
Combine all of the meatball ingredients, mix well and form into 1 inch sized balls.
Drop the meatballs into the simmering soup and simmer gently without boiling for 15 minutes. Wash the baby bok choy and cut each head in half. Drop into the simmering soup and simmer just until the leaves wilt. Serve when the bok choy has wilted garnished with addition minced green onions and a drop of sesame oil if desired.
Serves 4
I am definitely saving this one. I’m making something like this, the ground meat is wrapped in molo or wonton wrappers with bokchoy and sometimes with misua noodles…. thanks for sharing this… U
Wow, this looks great! The ginger and green onions in both the soup and the meatballs is a great flavor combination!
Culinarily yours,
CCR
=:~)
wow these are lovely and look like I can eat more than one bowl of this wow!!! gorgeous
hi there when you get a chance stop by my blog I have something for you
love it – been thinking something along the same lines, now I know what I want to make… thanks
mmmMMMM Pork Balls in soup with lots of ginger – you are my new HERO! ~Mary