Best 2 Vietnamese Chicken Meatball Soup With Bok Choy Recipes

**Discover the Harmony of Flavors in Vietnamese Chicken Meatball Soup with Bok Choy: A Culinary Journey Awaits**

Embark on a culinary journey to savor the delightful Vietnamese Chicken Meatball Soup with Bok Choy, a dish that captivates taste buds with its symphony of flavors. This traditional Vietnamese soup showcases succulent chicken meatballs, tender bok choy, and a fragrant broth that dances on your palate. As you relish each spoonful, you'll be transported to the vibrant streets of Vietnam, where the aroma of this delectable soup fills the air. Our collection of recipes offers variations to suit your preferences, ensuring a unique and unforgettable culinary experience every time. Whether you prefer a classic version or one with a spicy kick, we have you covered. So, prepare your taste buds for a delightful adventure as we delve into the art of crafting this Vietnamese delicacy.

Here are our top 2 tried and tested recipes!

VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY

Vietnamese Chicken Meatball Soup with Bok Choy image

Throughout Vietnam there are many kinds of soups, "canh," served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! -Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 19

Ingredients

1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
2 serrano peppers, seeded and minced
1 garlic clove, minced
1/2 pound ground chicken
2 tablespoons peanut oil
SOUP:
6 cups chicken or vegetable stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 small onion, cut into thin strips
1 cup bok choy leaves, cut into 1-inch strips
1 cup fresh baby carrots, julienned
1 cup julienned roasted sweet red peppers
3 serrano peppers, julienned
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup panko bread crumbs, optional
1 large egg, beaten

Steps:

In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. 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 6-8 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, 2-3 minutes. Freeze option: Before adding egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 836mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.

THAI-INSPIRED CHICKEN MEATBALL SOUP

Thai-Inspired Chicken Meatball Soup image

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Steps:

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

Tips:

Choose the right chicken: Use a combination of ground chicken thigh and breast for the best flavor and texture. The thigh meat adds richness and moisture, while the breast meat helps keep the meatballs light and lean.
Season the meatballs well: Don't be afraid to add plenty of flavor to the meatballs. Garlic, ginger, green onions, and fish sauce are all essential seasonings that will give the meatballs a delicious Vietnamese flavor.
Cook the meatballs gently: Don't overcrowd the pan when cooking the meatballs. This will help them cook evenly and prevent them from sticking together.
Make sure the meatballs are fully cooked: The meatballs should be cooked through before adding them to the soup. You can check if they are done by cutting one in half and making sure that the center is no longer pink.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even pork broth. If you're using chicken broth, be sure to add some ginger, garlic, and green onions to give it more flavor.
Add the vegetables at the right time: The vegetables should be added to the soup towards the end of the cooking time so that they don't overcook. Bok choy, carrots, and mushrooms are all good choices for this soup.
Season the soup to taste: Once the soup is finished, taste it and adjust the seasonings as needed. You may want to add more fish sauce, salt, or pepper.

Conclusion:

Vietnamese chicken meatball soup with bok choy is a delicious and healthy soup that is perfect for a quick and easy meal. The meatballs are packed with flavor, and the bok choy adds a nice crunch. This soup is also a good source of protein, vegetables, and vitamins. So next time you're looking for a healthy and flavorful soup, give this Vietnamese chicken meatball soup with bok choy a try.