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.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Meatballs:
  2. Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
  3. Soup:
  4. Boil the chicken stock with the slices of fresh ginger.
  5. Add the raw meatballs and simmer for 20 minutes.
  6. Add the bok choy and simmer until done, about 10 more minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: