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 per serving
Prepare the Meatballs
-
Ground beef 3.0 lbs
-
Garlic clove, minced 2.0 each
-
Soy sauce 3.0 Tbsp
-
Vinegar, rice wine 3.0 Tbsp
-
Sesame oil 2.0 Tbsp
-
Salt 2.0 tsp
-
Cornstarch 4.0 Tbsp
-
Scallions, chopped 1.0 bunch
Prepare the Soup
-
Onion, diced 1.0 each
-
Meatballs, prepared 75.0 each
-
Peanut oil 1.0 Tbsp
-
Garlic, minced 1.0 Tbsp
-
Ginger root, freshly grated 1.0 Tbsp
-
Cornstarch 6.0 Tbsp
-
Udon noodles, cooked 1.0 lb
-
Sesame oil 1.0 Tbsp
-
Baby bok choy (blanched) 1.0 lb
Preparation
-
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.
-
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.
