Chinese Cabbage Bok Choy And Pork Meatball Soup Recipes
VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY
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
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.
MEATBALL SOUP WITH CABBAGE
I discovered this meatball soup with cabbage a few years ago from a Mexican place and I have been searching for the right combinations. I think I have it almost right with this one. Very hearty and filling.
Provided by Laureeh
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 21
Steps:
- Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
- Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 241 calories, Carbohydrate 25.6 g, Cholesterol 43.6 mg, Fat 10.7 g, Fiber 4.9 g, Protein 11.8 g, SaturatedFat 3.2 g, Sodium 1294.7 mg, Sugar 5.2 g
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