1/2cuppanko bread crumbs, can use regular breadcrumbs
1clovefresh garlic, minced
1/2teaspoonfresh ginger, minced or ginger paste
1Tablespoonsoy sauce, low sodium recommended
1teaspoonsesame oil
3/4-1lbground pork, *see Note 1 below for other options
Soup broth:
1Tablespoonvegetable oil, or other neutral-tasting cooking oil
1teaspoonsesame oil
4smallcarrots, diced
1/2teaspoonfresh ginger, minced
4cupschicken broth
1cupwater
1/4cupsoy sauce, low sodium recommended
1-2teaspoonsAsian Chili Garlic Sauce, to taste
To finish soup:
2Tablespoonrice vinegar
2cups bok choy leaves, thinly sliced
2green onions, thinly sliced, DIVIDED
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Instructions
Preheat oven to 400F (regular bake setting/not fan assisted). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.
Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.
Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.
Meanwhile, heat vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, water, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes, or until the carrots are tender.
Add meatballs, rice vinegar and 1/2 of the green onions to the soup and allow to cook until meatballs are heated through. Turn off heat under soup. Stir in bok choy until just wilted. Serve garnished with remaining green onion.
Notes
Note 1: You could also use ground turkey or ground chicken for the meatballs. Ground beef would also work, but I suggest extra lean ground beef, to avoid an oily soup.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.