Vietnamese Chicken Meatball Soup with Bok Choy Recipe
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.
- 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
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
- 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.
- 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.
- Transfer to Slow Cooker: Place the browned meatballs into a 4- or 5-quart slow cooker.
- 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.
- 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.
- 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.
- 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
