Gingery Meatball Soup With Bok Choy

Ground chicken makes these meatballs lighter than the traditional variety, and ginger adds a vibrant kick of warmth and spice.

INGREDIENTS

1 piece fresh ginger

1 large egg

2 scallions

1 clove garlic

kosher salt

Pepper

1/2 c. chopped fresh cilantro

1/4 c. bread crumbs

1 lb. ground chicken

6 c. low-sodium chicken broth

1 red chili pepper

1 medium carrot

4 head baby bok choy

DIRECTIONS

Heat broiler. Line a rimmed baking sheet with nonstick foil. Grate enough ginger for 1 tablespoon and thinly slice the remainder.
In a large bowl, whisk together the egg, scallions, garlic, grated ginger, and 1/2 teaspoon each salt and pepper. Stir in the cilantro, then the bread crumbs. Let sit for 2 minutes. Add the chicken and mix to combine.
Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
Meanwhile, in a large saucepan, bring the broth, sliced ginger and chili to a boil. Add the carrot and simmer for 1 minute. Add the bok choy and simmer until just tender, about 3 minutes. Add the meatballs and stir in additional cilantro, if desired.