Chinese Cabbage Bok Choy And Pork Meatball Soup Recipes
CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP
This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.
Provided by Barbara Polowetz
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Meatballs:.
- Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
- Soup:.
- Boil the chicken stock with the slices of fresh ginger.
- Add the raw meatballs and simmer for 20 minutes.
- Add the bok choy and simmer until done, about 10 more minutes.
CHINESE MEATBALL SOUP
Make and share this Chinese Meatball Soup recipe from Food.com.
Provided by threeovens
Categories Clear Soup
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler and spray boiler pan with non-stick cooking spray.
- Combine ground turkey, bread crumbs, soy sauce, sherry or vinegar, sesame oil, ginger, pepper and 1/r cup chicken broth. Mix well. Form into 1 inch meatballs and place on prepared broiler pan.
- Broil 6 to 8 inches from broiler about 7 to 10 minutes, until cooked, turning once.
- Combine meatballs, water, remaining chicken brother in a Dutch oven. Bring to a boil over high heat. Add pea pods and carrot strips and cook 1 or 2 minutes until vegetables are tender crisp. Turn off heat and add bean sprouts and green onions. Serve immediately.
Nutrition Facts : Calories 239.3, Fat 9.4, SaturatedFat 2.4, Cholesterol 59.8, Sodium 563.3, Carbohydrate 17, Fiber 2.2, Sugar 3.9, Protein 19.9
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