VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY
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
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 19
Steps:
- 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., Add stock, tomatoes, onion, bok choy, carrots, red peppers, julienned 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. Freeze option: 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 if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.
Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 836mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
CHINESE LION'S HEAD SOUP
This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.
Provided by Lei Lei Wyatt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
- Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 7.1 g, Cholesterol 130.2 mg, Fat 34 g, Fiber 1.6 g, Protein 24.1 g, SaturatedFat 10.8 g, Sodium 990.6 mg, Sugar 2.4 g
CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP
This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.
Provided by Barbara Polowetz
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Meatballs:.
- Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
- Soup:.
- Boil the chicken stock with the slices of fresh ginger.
- Add the raw meatballs and simmer for 20 minutes.
- Add the bok choy and simmer until done, about 10 more minutes.
CHINESE MEATBALL SOUP
Make and share this Chinese Meatball Soup recipe from Food.com.
Provided by threeovens
Categories Clear Soup
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler and spray boiler pan with non-stick cooking spray.
- Combine ground turkey, bread crumbs, soy sauce, sherry or vinegar, sesame oil, ginger, pepper and 1/r cup chicken broth. Mix well. Form into 1 inch meatballs and place on prepared broiler pan.
- Broil 6 to 8 inches from broiler about 7 to 10 minutes, until cooked, turning once.
- Combine meatballs, water, remaining chicken brother in a Dutch oven. Bring to a boil over high heat. Add pea pods and carrot strips and cook 1 or 2 minutes until vegetables are tender crisp. Turn off heat and add bean sprouts and green onions. Serve immediately.
Nutrition Facts : Calories 239.3, Fat 9.4, SaturatedFat 2.4, Cholesterol 59.8, Sodium 563.3, Carbohydrate 17, Fiber 2.2, Sugar 3.9, Protein 19.9
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