Asian New Year Meatball and Baby Bok Choy Soup
Japanese Udon noodles soak up notes of ginger and garlic in this Asian-inspired soup.
Ingredients
Prepare the Meatballs
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Ground beef 3 lbs
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Garlic clove, minced 2 each
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Soy sauce 3 Tbsp
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Vinegar, rice wine 3 Tbsp
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Sesame oil 2 Tbsp
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Salt 2 tsp
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Cornstarch 4 Tbsp
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Scallions, chopped 1 bunch
Prepare the Soup
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Onion, diced 1 each
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Meatballs, prepared 75 each
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Peanut oil 1 Tbsp
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Garlic, minced 1 Tbsp
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Ginger root, freshly grated 1 Tbsp
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Cornstarch 6 Tbsp
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Udon noodles, cooked 1 lb
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Sesame oil 1 Tbsp
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Baby bok choy (blanched) 1 lb
Preparation
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Prepare the Meatballs
- Mix all ingredients in a large bowl until well incorporated.
- Using a #40 scoop, make meatballs (should form 75 - 1" round balls). Refrigerate.
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Prepare the Soup
- Sauté onion in peanut oil until soft, add garlic and ginger.
- Add Knorr® Professional Liquid Concentrated Chicken Flavor Base and bring to a boil, then reduce to a simmer.
- Add meatballs and cook until done, about 8 minutes (skim surface during cooking).
- Make a slurry with cornstarch and add to the soup.
- Add noodles and baby bok choy, and cook about 2 minutes.
- Top with sesame oil and serve.