Vietnamese Chicken Meatball Soup with Bok Choy
Total TimePrep: 45 min. Cook: 6 hours
Makes8 servings (about 2-1/2 quarts)
I followed the recipe somewhat loosely, but I owe a debt of gratitude nonetheless for the inspiration for the dish I made. It was delicious! Incidentally, I usually think people who don’t bother to follow the recipe have no business rating it unless they loved it, but I did!!!!
I also made this on the stovetop but it turned out like a restaurant dish - full of vegetables and flavor. Being able to put it in a slow cooker on a busy day will be a treat when I make it again. I'd never used baby bok choy before, but am now a fan!
I made this stovetop mostly because I forgot to start making dinner earlier, but our whole family loved the chicken meatballs and all of the vegetables.
I am actually very offended. There is NOTHING Vietnamese about this soup. I wish people would quit saying Asian, or any other nationality thing because they used a few Asian ingredients in their throw together recipes.
Not buying this needs 6 hours to cook in a slow cooker. Those things literally leech the life out of foods. I find nothing on the web to support this method either, with Vietnamese soups. You'll get all the freshness of a can of Campbell's soup that's been on the shelf for six months, if you use a slow cooker. One star. But four stars stovetop. Use Nam Pla, not salt!