Vietnamese Chicken Meatball Soup with Bok Choy Recipe

Introduction

This Vietnamese Chicken Meatball Soup with Bok Choy is a comforting and flavorful dish perfect for any day. Tender chicken meatballs simmered in a savory tomato and vegetable broth create a wholesome, nourishing meal that’s easy to prepare and enjoy.

Ingredients

• 1/4 cup panko 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
• 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 bread crumbs, optional
• 1 large egg, beaten

Instructions

1. Step 1: In a large bowl, combine panko bread crumbs, finely chopped onion, lightly beaten egg, minced serrano peppers, and minced garlic. Add ground chicken and mix lightly but thoroughly. Shape the mixture into 3/4-inch meatballs.
2. Step 2: Heat peanut oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides. Drain excess oil and transfer the meatballs to a 4- or 5-quart slow cooker.
3. Step 3: Add chicken or vegetable stock, fire-roasted diced tomatoes with juices, sliced onion, bok choy leaves, baby carrots, roasted sweet red peppers, serrano peppers, minced garlic, and salt to the slow cooker.
4. Step 4: Cover and cook on low for 6 to 8 hours, or until meatballs are cooked through and vegetables are tender.
5. Step 5: If desired, stir in the optional panko bread crumbs. Without stirring, drizzle the beaten egg into the soup and let it stand for 2 to 3 minutes until the egg sets, creating delicate ribbons.

Tips & Variations

• For a milder soup, use fewer serrano peppers or substitute with jalapeños.
• Add fresh herbs like cilantro or Thai basil just before serving for a fragrant boost.
• Substitute ground chicken with ground turkey or pork for a different flavor.
• Use vegetable stock to make this recipe vegetarian-friendly by replacing meatballs with tofu or mushrooms.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. For longer storage, freeze the soup without the egg ribbons for up to 2 months; add fresh egg ribbons when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can simmer the soup on the stovetop over low heat for about 1 to 1½ hours, or until the meatballs are cooked and vegetables are tender.

How do I prevent the meatballs from falling apart?

Mix the meatball ingredients lightly and thoroughly, and avoid over-handling. Browning the meatballs before cooking helps them hold their shape during simmering.

Vietnamese Chicken Meatball Soup with Bok Choy Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This flavorful Vietnamese Chicken Meatball Soup with Bok Choy combines tender homemade chicken meatballs with a vibrant broth rich in fire-roasted tomatoes, fresh vegetables, and subtle heat from serrano peppers. Slow-cooked to perfection, the soup is hearty, comforting, and easy to prepare, making it an ideal meal for any day.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Meatballs

• 1/4 cup panko 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 bread crumbs (optional)
• 1 large egg, beaten

Instructions

1. Prepare Meatball Mixture: In a large bowl, combine the panko bread crumbs, finely chopped onion, lightly beaten egg, minced serrano peppers, minced garlic, and ground chicken. Mix lightly but thoroughly to evenly distribute all ingredients without overmixing.
2. Form and Brown Meatballs: Shape the mixture into 3/4-inch balls. Heat peanut oil in a large skillet over medium heat. Brown the meatballs in batches, turning to cook all sides until they develop a light crust. Drain browned meatballs on paper towels to remove excess oil.
3. Transfer to Slow Cooker: Place the browned meatballs into a 4- or 5-quart slow cooker.
4. Add Soup Ingredients: Add chicken or vegetable stock, fire-roasted diced tomatoes with their juice, thinly sliced onion, bok choy strips, julienned baby carrots, roasted sweet red peppers, julienned serrano peppers, minced garlic, and salt to the slow cooker with the meatballs.
5. Cook Soup: Cover and cook on low for 6 to 8 hours, or until the meatballs are fully cooked through and the vegetables are tender.
6. Optional Thickening & Egg Drop: If desired, stir in the optional 1/4 cup panko bread crumbs to slightly thicken the soup. Without stirring, slowly drizzle the beaten egg into the slow cooker. Allow the egg to set for 2 to 3 minutes before gently stirring to incorporate.
7. Serve: Ladle the soup into bowls and serve hot, enjoying the delicate flavors and warming broth.

Notes

• Seed serrano peppers before chopping to reduce spiciness if preferred.
• Using fire-roasted diced tomatoes adds a smoky depth to the broth. Plain diced tomatoes can be used as a substitute.
• Ensure the meatballs are browned properly to enhance flavor and texture.
• The optional panko bread crumbs added to the soup help thicken the broth slightly.
• The slow cooker method allows flavors to meld beautifully and meatballs to remain tender.
• This soup can be made a day ahead; flavors improve after resting overnight.

Keywords: Vietnamese chicken soup, chicken meatballs, bok choy soup, slow cooker soup, healthy chicken soup, Asian chicken soup