8Scallions– white and green part, thinly sliced, plus more for garnish
1TBSFish Sauce, divided
1TBSLemongrass, white part only – minced
1TBSFresh Cilantro– roughly chopped
5CupsLow Sodium Chicken Broth, divided
1Thai Chili– sliced (optional)
2TBSMiso(red or white)
2headsBaby Bok Choy, quartered into wedges (can substitute 1 regular head)
¼tspCrushed 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.
*Do NOT use ground ALL chicken breast. Use ground chicken (with both white and dark meat) for a more flavorful, juicy meatball. *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