CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP

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Chinese Cabbage (Bok Choy) and Pork Meatball Soup image

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

1 1/2 lbs ground pork
4 chopped scallions
1 teaspoon minced ginger
1 teaspoon sesame oil
2 large eggs
1 teaspoon sea salt
8 -10 cups of canned chicken stock
10 slices of peeled fresh ginger
1 head bok choy, cut into 1 inch pieces (Chinese cabbage, INCLUDE LEAVES)

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.

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