Ingredients

For the meatballs:

• 1 tbsp vegetable oil

• 1 lb. lean ground pork

• ¼ cup plain breadcrumbs

• 2 garlic cloves, minced

• 1-inch ginger, minced

• 1 tbsp soy sauce

• 1 large egg

• ½ tsp black pepper

For the soup:

• 4 cups chicken broth (low sodium or no salt)

• 2 cups water

• 3-inch piece ginger, sliced into matchsticks

• 4 cups (2-3 bunches) baby bok choy, chopped

• 2 tbsp soy sauce

• 2 tsp rice vinegar

• 2 tsp sugar

• ¼ tsp sesame oil

Instructions

1. In a large pot, pour in the chicken broth and water along with the sliced ginger. Bring to a boil before reducing the heat to a low simmer (This is a good time to prep your vegetables before forming the meatballs).

2. Make the meatballs by combining the meatball ingredients (ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper) in a large bowl. 

3. Measure out heaping tablespoon sized meatballs until the ground pork mixture is used up.

4. In a large sauté pan or iron-cast skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoon of vegetable oil and brown the meatballs, turning once to brown on two sides, about 1-2 minutes per side (the meatballs do not have to be fully cooked through).

5. Remove from the skillet onto a paper towel lined plate or cutting board. Set aside.

6. Return to the simmering pot of broth. Use a slotted spoon to remove the ginger slices (or leave them in if you love ginger!).

7. Add the meatballs and bok choy to the broth. Bring the liquid back to a boil before reducing to a simmer. Cook uncovered for 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.

8. Finish by stirring in , soy sauce, rice vinegar, sugar, and sesame oil.