MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vietnamese Chicken Meatball Soup With Bok Choy
Categories: Poultry, Vegetables, Chilies, Breads
Yield: 8 Servings
1/4 c Panko bread crumbs
1/4 c Onion; fine chopped
1 lg Egg; lightly beaten
2 Serrano chilies; seeded,
- minced
1 cl Garlic; minced
1/2 lb Ground chicken
2 tb Peanut oil
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6 c Chicken stock
14 1/2 oz Can fire-roasted diced
- tomatoes; undrained
1 sm Onion; in thin strips
1 c Bok choy leaves;
- in 1" strips
1 c Fresh baby carrots;
- julienned
1 c Sweet red peppers; roasted,
- julienned
3 Serrano chilies; julienned
2 cl Garlic; minced
1/2 ts Salt
1/4 c Panko bread crumbs
- (optional)
1 lg Egg; beaten
In a large bowl, combine the first 5 ingredients. Add chicken; mix
lightly but thoroughly. Shape into 3/4" 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 to 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 to
3 minutes.
Recipe by Brenda Watts, Gaffney, South Carolina
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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