Vietnamese Chicken Meatball Soup with Bok Choy
This Vietnamese chicken meatball soup is an easy homemade chicken meatball soup with bok choy, perfectly blending flavors for a comforting and healthy meal. With its rich broth and wholesome ingredients, it’s the best healthy chicken soup with meatballs you can make. Ideal for slow cooking, this quick chicken meatball soup recipe will soon become a favorite!
Ingredients
- 1/4 cup panko bread crumbs
- 1/4 cup finely chopped onion
- 1 large egg lightly beaten
- 2 serrano peppers seeded and minced
- 1 clove garlic, minced
- 1/2 pound ground chicken
- 2 tablespoons peanut oil
- 6 cups chicken or vegetable stock
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 small onion, cut into thin strips
- 1 cup bok choy leaves, cut into 1-inch strips
- 1 cup fresh baby carrots, julienned
- 1 cup julienned roasted sweet red peppers
- 3 serrano peppers julienned
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 cup panko bread crumbs optional
- 1 large egg beaten
Instructions
- In a large bowl, combine panko, finely chopped onion, egg, minced serrano peppers, and minced garlic.
- Add ground chicken and mix lightly but thoroughly. Do not over-mix to keep meatballs tender.
- Shape the mixture into 3/4-inch balls using damp hands to prevent sticking.
- Heat peanut oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides. Drain excess oil.
- Transfer browned meatballs to a 4- or 5-quart slow cooker.
- Add chicken or vegetable stock, fire-roasted diced tomatoes, sliced onion, bok choy, julienned carrots, sweet red peppers, minced garlic, serrano peppers, and salt to the slow cooker.
- Cover and cook on low for 6-8 hours, or until meatballs are fully cooked and vegetables are tender.
- If desired, stir in additional panko for a heartier texture.
- Without stirring, drizzle in beaten egg. Cover and let stand for 2-3 minutes until the egg is set.
Notes
Throughout Vietnam, there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina, Can you freeze Vietnamese Chicken Meatball Soup with Bok Choy? Before adding the egg, cool the soup. Freeze in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Without stirring, drizzle beaten egg into the soup. Let stand until egg is set, 2-3 minutes.