Chinese Cabbage (Bok Choy) and Pork Meatball Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
1 1/2 lbs ground pork |
4 chopped scallions |
1 teaspoon minced ginger |
1 teaspoon sesame oil |
2 large eggs |
1 teaspoon sea salt |
8 -10 cups of canned chicken stock |
10 slices of peeled fresh ginger |
1 head bok choy, cut into 1 inch pieces (chinese cabbage, include leaves) |
Directions:
1. Meatballs:.
2. Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
3. Soup:.
4. Boil the chicken stock with the slices of fresh ginger.
5. Add the raw meatballs and simmer for 20 minutes.
6. Add the bok choy and simmer until done, about 10 more minutes.
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