1Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
2Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
3While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
4Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.