Pork Ginger Meatball Soup with Bok Choy
Here is a lovely light and delicate soup to warm you up on a cold winter’s day.
8 cups chicken broth
1 bunch bok choy or 5 bunches baby bok choy, finely chopped
2 large carrots, peeled and finely chopped
3 cloves garlic, minced
2 tbsp butter
1 inch piece of ginger, sliced
1 lb ground pork
1/4 cup bread crumbs
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic
1/2 inch piece of ginger (or less if you don’t want strong ginger flavor)
Freshly ground black pepper
In a large pot (preferably a large Dutch oven), melt butter on medium heat. Add boy choy and carrots and sauté, stirring frequently, for about 8 minutes. Add garlic and ginger and sauté for another 2 minutes. Add salt and pepper to taste. Add chicken broth and turn heat to high and wait for broth to boil. When it boils, turn heat down so that it simmers.
While you are waiting for the broth to boil, make the meatballs. Finely mince ginger and garlic, preferably in a miniature food processor. In the bowl of a stand mixer, or just a large bowl, add all meatball ingredients. Mix by hand or using the stand mixer on the lowest setting.
When broth is simmering, form small meatballs (about 3/4 inch in diameter) and gently drop them into the soup. Cover soup and simmer for 25 minutes.
Turn off heat and serve. Enjoy!
Note: Pick out the ginger slices from your bowl, don’t eat these. Also, can make this recipe gluten-free by using gluten-free breadcrumbs and soy sauce.