Vietnamese Chicken Meatball Soup with Bok Choy

Name: Vietnamese Chicken Meatball Soup with Bok Choy
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 8 servings (about 2-1/2 quarts)
Cuisine: Asia, Vietnamese
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 garlic clove, minced; 1/2 pound ground chicken; 2 tablespoons peanut oil; SOUP:; 6 cups chicken or vegetable stock; 1 can (14-1/2 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 garlic cloves, minced; 1/2 teaspoon salt; 1/4 cup panko bread crumbs, optional; 1 large egg, beaten

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 45 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Brenda Watts, Gaffney, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 07, 2023

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 egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Vietnamese Chicken Meatball Soup with Bok Choy

6 Reviews Add your review

Yield:8 servings (about 2-1/2 quarts)

Prep:45 min

Cook:6 hours

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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 garlic clove, minced
1/2 pound ground chicken
2 tablespoons peanut oil
soup:

6 cups chicken or vegetable stock
1 can (14-1/2 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 garlic cloves, minced
1/2 teaspoon salt
1/4 cup panko bread crumbs, optional
1 large egg, beaten

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Directions

1
In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker.

2
Add stock, tomatoes, onion, bok choy, carrots, red peppers, serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes.