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.
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
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.