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
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)
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, 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.
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