Asian Chicken-Meatball & Rice Noodle Soup
"Winter is here and it's time for soup. This meatball soup is perfect for any cold night. Meatballs surrounded with bok choy and rice noodles in an Asian broth."
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photo by A Taste of Brooklyn
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 4 scallions, divided
- 4 large garlic cloves, minced
- 1 1⁄4 inches fresh ginger, minced
- 1 large egg, beaten
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb ground chicken
- 1⁄2 lb ground pork
- 1 cup plain breadcrumbs
- 12 cups frankie's chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 whole star anise
- 4 dried shiitake mushrooms
- 3 medium carrots, sliced
- 3 baby bok choy, quartered lenghtwise
- 8 ounces thin rice sticks
directions
- Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
- In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
- Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.
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Reviews
-
This is really good and so easy. Thanks for sharing this one Frank.
RECIPE SUBMITTED BY
A Taste of Brooklyn
Las Vegas, 68
<p>I was born and raised in Brooklyn, New York, and I have a passion for cooking. My culinary education is one hundred percent autodidact. All my recipes are easy and delicious. I have personally tested and retested each and every recipe! All my recipes are created and recreated using the basic methods of cooking. My passion for cooking has driven me to publish my first cookbook in 2015. For a copy of my book, please visit Frank Saulle at facebook.com. (A Taste of Brooklyn)</p>
