Gingery Meatball Soup with Bok Choy

1. 1

   Heat broiler.

2. 2

   Line a rimmed baking sheet with nonstick foil.

3. 3

   Grate enough ginger for 1 tablespoon and thinly slice the remainder.

4. 4

   In a large bowl, whisk together the egg, scallions, garlic, grated ginger, and 1/2 teaspoon each salt and pepper.

5. 5

   Stir in the cilantro, then the bread crumbs.

6. 6

   Let sit for 2 minutes.

7. 7

   Add the chicken and mix to combine.

8. 8

   Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet.

9. 9

   Broil until cooked through, 6 to 8 minutes.

10. 10

    Meanwhile, in a large saucepan, bring the broth, sliced ginger and chili to a boil.

11. 11

    Add the carrot and simmer for 1 minute.

12. 12

    Add the bok choy and simmer until just tender, about 3 minutes.

13. 13

    Add the meatballs and stir in additional cilantro, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.