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.
