Easy breezy Chinese meatballs noodle soup (4 servings

• Meat

  • 1 lb Ground meat

• Produce

  • 4 stalks Baby bok choy
  • 1 Cilantro, fresh leaves
  • 1 stalk Green onion
  • 1/4 cup Of goji berries
  • 1 Shallots, Fried

• Canned Goods

  • 6 cups Chicken broth, homemade or store-bought
  • 4 Thai bird's eye chili

• Condiments

  • 1 Soy sauce

• Pasta & Grains

  • 1 lb Angel hair/spaghetti/ramen or asian wheat noodles/udon noodles

• Baking & Spices

  • 1 tbsp Corn starch
  • 1 Pinch Salt and sugar
  • 1 Pinch Salt and white pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 3 tbsp Chinese black vinegar
  • 1 Red chili oil
  • 1 tbsp Sesame oil

Found on whattocooktoday.com

Description

Directions

• Cook the noodles to al dente and then rinse with some cold water and set aside
• Blanch the baby bok choy in a boiling water for about 5 minutes and then refreshed with some cold water and set aside
• Place all the ingredients for meat balls in a large mixing bowl. Stir to mix everything. Cover and pop them into the refrigerator while you are preparing the soup base
• Place chicken broth in a medium to large pot. Bring to a boil. Add in the black vinegar, salt, and sugar. Have a taste, it should be savory with some tangy taste. Add in the meatballs and boil until the meatballs are cooked through, around 5-10 minutes. Add in the goji berries and let it cook for about 1 minute. Turn off the heat
• Portion out the noodles into individual serving bowl. Portion out the meatballs and sprinkle of green onions, cilantro leaves. Generously ladle the soup with some of the goji berries over the noodles. Drizzle with some chili oil if using. Serve with some chili sauce on the side if you make some. Tuck in and enjoy!