MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vietnamese Chicken Meatball Soup w/Bok Choy
Categories: Poultry, Vegetables, Chilies, Breads
Yield: 8 servings

1/4 c Panko bread crumbs
1/4 c Fine chopped onion
1 lg Egg; lightly beaten
2 Serrano chilies; seeded,
- minced
1 cl Garlic; minced
1/2 lb Ground chicken
2 tb Peanut oil

MMMMM----------------------------SOUP---------------------------------
6 c Chicken stock
14 1/2 oz Can fire-roasted diced
- tomatoes; undrained
1 sm Onion; in thin strips
1 c Bok choy leaves; in 1"
- strips
1 c Fresh baby carrots;
- julienned
1 c Julienned, roasted sweet red
- peppers
3 Serrano chilies; julienned
2 cl Garlic; minced
1/2 ts Salt
1/4 c Panko bread crumbs; opt
1 lg Egg; beaten

In a large bowl, combine the first 5 ingredients. Add
chicken; mix lightly but thoroughly. Shape into 3/4"
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, julienned 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.

Makes 8 servings (about 2-1/2 quarts)

Brenda Watts, Gaffney, South Carolina

RECIPE FROM: https://www.tasteofhome.com

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