Best Vietnamese Chicken Meatball Soup With Bok Choy Recipes

Chicken Meatball Soup Recipe by Tasty image

Provided by Rie McClenny

Categories Lunch

Yield 6 servings

Number Of Ingredients 21

1 lb ground chicken
½ cup panko bread crumbs
1 large egg
½ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil, divided
1 cup white onion, diced
½ cup carrot, diced
½ cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 bay leaf
1 cup dry orzo pasta
4 cups swiss chard, roughly chopped
3 tablespoons grated parmesan cheese
kosher salt, to taste
pepper, to taste
1 tablespoon lemon juice

Steps:

In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
Add the chicken stock and bay leaf. Cover and bring to a boil.
Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
Ladle into bowls and serve.
Enjoy!

Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams

Asian Chicken-Meatball & Rice Noodle Soup image

Provided by A Taste of Brooklyn

Categories Asian

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

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

Steps:

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.