Ginger lemongrass chicken meatballs and bok choy in miso broth make for a light, healthy and seriously satisfying soup. Bursting with flavor, this soup is the perfect way to cozy up and stay warm!Hello, friends! What’s poppin’? How’s your week been?
I have a totally random question I’ve been meaning to ask you guys, but I wanted to wait until it was over before I brought it up.
Do you guys believe in the whole astrological effect of mercury being in retrograde? In case you don’t know what I’m talking about, January 5th– 25th Mercury was in retrograde, meaning it appeared to be moving backwards. And since Mercury symbolizes and rules all types of communication, you were supposed to avoid formal contracts, agreements and such… if you believe in that kind of thing.There is even a list of specific things you were supposed to avoid, which you can find here.
So, do you guys believe in that kind of stuff (and horoscopes, while I’m asking), or do you think it’s a bunch of bologna? I know, totally random. But I’m a curious George, so humor me.
As for me, I don’t necessarily believe… but I am superstitious about certain things, so I didn’t go out and make any large purchases or buy property the past few weeks. Not that I needed to buy anything. Lord knows my wallet is thankful. 😉 Anyways, enough rambling, let’s talk food! All this cold weather has had Boy and I cozying up with lots and lots of soup, so you can guess what I’m sharing today – slurpable deliciousness.
Ginger Lemongrass Chicken Meatballs and Bok Choy in Miso Broth.
Italian wedding soup is one of Boy’s favorites, because meatballs! So I wanted to do an Asian twist on one of my hunny’s favs, and in my humble opinion, this soup gives the classic a run for its money. There is still the perfect marriage of meatballs and greens in a piping hot broth, just sans the Italian flavor. The ginger lemongrass chicken meatballs are tender, juicy and packed with savory Asian flavor. Honestly the meat-a-ballas are fabulous on their own, so I highly recommend you make double and freeze half of them to have on hand for a rainy day.
The baby bok choy adds a subtle bitterness and slight sweetness. It also adds a ton of nutrients to the soup.
Fun fact of the day – did you know bok choy ranks as the 11th richest food in vitamin A?
While the meatballs and the bok choy are fabulous, it is the miso broth that makes this soup stellar. It is slightly spicy, a smidgen salty, and explodes with umami flavor. It is healthy, light and seriously slurp-tastic. My tastebuds were definitely doing a happy dance with each loud gulp. Simple to prepare and even easier to slurp, I know you guys will love this Ginger Lemongrass Chicken Meatball Miso Soup. Until next week*, friends – Cheers to a soup-erb weekend!
*I will be posting on Tuesday, February 2nd instead of Monday, because a few bloggers and I got together to bring you guys a giveaway – a $1,000 Amazon Gift Card! So be sure to come back on Tuesday, check out my tasty Valentine’s Day recipe and enter to win!
- 1 Pound Ground Chicken*
- 1 Cup Plain Panko Breadcrumbs
- 2 cloves of Garlic, divided – 1 minced and 1 peeled and smashed
- 1 medium Shallot – peeled and sliced
- 1 TBS Reduced-Sodium Soy Sauce
- Ginger, divided – 2 tsp freshly grated + 1 (1’’ piece) sliced
- 8 Scallions – white and green part, thinly sliced, plus more for garnish
- 1 TBS Fish Sauce, divided
- 1 TBS Lemongrass, white part only – minced
- 1 TBS Fresh Cilantro – roughly chopped
- 5 Cups Low Sodium Chicken Broth, divided
- 1 Cups Water
- 1 Thai Chili – sliced (optional)
- 2 TBS Miso (red or white)
- 2 TBS Vegetable Oil
- 2 heads Baby Bok Choy, quartered into wedges (can substitute 1 regular head)
- ¼ tsp Crushed Red Pepper Flakes, plus more for garnish
- Kosher Salt and Pepper, to taste
- Make the Meatballs: In a large bowl combine the chicken, panko, minced garlic, soy sauce, grated ginger, half the scallions, 1 tablespoon fish sauce, lemon grass, cilantro and 2 tablespoons of broth. Use your hands or a rubber spatula to gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed.
- In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, shallot, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
- Meanwhile, Heat oil in a large skillet over medium heat until shimmering. Add meatballs to skillet (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
- Add the bok choy and crushed red pepper flakes to the broth. Simmer until bok choy is almost tender, about 3 minutes.
- Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
- Serve garnished with scallions and crushed red pepper flakes.
*You can use either red or white miso. I used red.
*You can let the broth gently simmer for longer than 15 minutes if needed while you cook the meatballs. The longer it simmers the more flavorful it will be.
*Yield: about 22 meatballs
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