Mmm MMM! Indeed summer is JUST around the corner and who wants to hide their bodies from the sunshine? Not me! Therefore this Asian inspired soup is not only ridiculously filling, it's LOW CARB which is perfect to help lose those last couple of pounds before vacation! Once I make this soup...the entire pot is devoured leaving not one meatball or vegetable behind. This receipe makes a lot of meatballs....so if you have some leftover....you can freeze em!
For the meatballs:
1/2lb ground sirloin
1/2lb ground pork (unseasoned)
1 egg
4 Tblsp unseasoned bread crumbs
1 tsp salt
1 tsp pepper
1/4 tsp ground ginger
1/4 tsp Chinese five spice
1 tsp garlic powder
1 tsp onion powder
1 scallion (minced)
Throw all of those ingredients in a big bowl and mixed the heck out of it with your hands or a fork. Form into small meatballs and set aside for later.
For the soup:
64 oz or 8 cups of low sodium chicken broth
1 cup of sliced mushrooms
1/4 cup of shredded carrots
4 sliced scallions
1 head of bok choy (leaves only)
2 Tblsp grape seed or canola oil
Over medium-low heat, add the oil and green onions and cook for about 5 minutes. Raise the heat a little and add the chicken broth. Bring to a boil. Add in the meatballs, lower heat and bring to a nice simmer for about 20 minutes until meatballs are thoroughly cooked. Do a taste test ;) ... Once the meatballs are cooked, add in the remaining vegetables and bring to a simmer again for about 15 minutes. Garnish with slice scallions.
