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

Japanese Udon noodles soak up notes of ginger and garlic in this Asian-inspired soup.



  1. 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.
  2. 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.