Pork & Bok Choy Udon Soup

Chinese Chicken Soup

Thai Meatball Soup

Thai Chicken Noodle Soup

Chicken and Dumplings with Gravy

Chicken and Vegetable Noodle Soup

Chicken Stew with Dumplings

Vegetable Soup with Dumplings

Vegetable Meatball Soup

Chicken and Dumplings

French Onion Soup with Meatballs

Asian Vegetable-Beef Soup

Chicken Soup with Cabbage

Cajun Chicken & Rice Soup

Chicken Vegetable Soup

Curried Chicken Soup

Asian Chicken Noodle Soup

Traditional Chicken Dumpling Soup

Veggie Soup with Meatballs

Home Dishes & Beverages Soups Broth & Stock Recipes

Vietnamese Chicken Meatball Soup with Bok Choy

Name: Vietnamese Chicken Meatball Soup with Bok Choy
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Yield: 8 servings (about 2-1/2 quarts).
Cuisine: Asia, Vietnamese
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

6 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 6 hours

Makes

8 servings (about 2-1/2 quarts)

Updated: Mar. 07, 2023

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

Vietnamese Chicken Meatball Soup with Bok Choy Recipe photo by Taste of Home

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

Directions

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.

Can you freeze Vietnamese Chicken Meatball Soup with Bok Choy?

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 or water if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/3 cups: 147 calories, 7g fat (2g saturated fat), 65mg cholesterol, 836mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 10g protein.