Vietnamese Chicken Meatball Soup with Bok Choy

Name: Vietnamese Chicken Meatball Soup with Bok Choy
Ingredients: 1/4 cup panko (Japanese) bread crumbs; 1/4 cup finely chopped onion; 1 large egg, lightly beaten; 2 serrano peppers, seeded and minced; 1 garlic clove, minced; 1/2 pound ground chicken; 2 tablespoons peanut oil; SOUP:; 6 cups chicken or vegetable stock; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 small onion, cut into thin strips; 1 cup bok choy leaves, cut into 1-inch strips; 1 cup fresh baby carrots, julienned; 1 cup julienned roasted sweet red peppers; 3 serrano peppers, julienned; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 cup panko (Japanese) bread crumbs, optional; 1 large egg, beaten

"Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina..."

INGREDIENTS

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1/4 cup panko (Japanese) bread crumbs

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1/4 cup finely chopped onion

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1 large egg, lightly beaten

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2 serrano peppers, seeded and minced

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1 garlic clove, minced

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1/2 pound ground chicken

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2 tablespoons peanut oil

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SOUP:

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6 cups chicken or vegetable stock

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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

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1 small onion, cut into thin strips

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1 cup bok choy leaves, cut into 1-inch strips

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1 cup fresh baby carrots, julienned

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1 cup julienned roasted sweet red peppers

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3 serrano peppers, julienned

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2 garlic cloves, minced

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1/2 teaspoon salt

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1/4 cup panko (Japanese) bread crumbs, optional

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1 large egg, beaten

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