It's cold outside. So you definitely need this warming bowl of delicious Chinese meatball soup. I didn't use any fancy appliances for this one; just my oven and my stove. So if I can easily make this, so can you. You can eat this for any meal (yes, even breakfast). If you want more substance, it would pair well with a side of rice.
32 oz. chicken or vegetable broth
1 lb. ground pork
4 cloves garlic, minced
¼ tsp ground ginger
¼ tsp garlic salt
¼ tsp ground black pepper
6-8 shiitake mushrooms, sliced
1 tsp freshly ground ginger
4 heads baby bok choy, sliced vertically
4-6 green onions, diced
1 tbsp coconut aminos
Preheat your oven to 400°F.
In a large mixing bowl, place your ground pork, garlic, ground ginger, garlic salt, and pepper. Mix well and form mini meatballs. Place on a baking sheet and cook in the oven for 24 minutes, or until slightly browned and cooked through.
While the meatballs are cooking, take a stock pot and put the broth in it. Bring it to a boil and add the ginger, shiitake mushrooms, bok choy, and green onions.
Reduce heat and let simmer until meatballs are done.
Once done, remove the meatballs from the oven and stir them into the soup.
Stir in coconut aminos and then divide the soup among four bowls and enjoy.