- 4baby bok choy
- 28 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ¾ lblean ground pork
-  black pepper
-  chili-garlic sauce
-  soy sauce
-  toasted sesame oil
-  Worcestershire sauce
- 1Wash and dry the fresh produce.
1 (1 inch) piece ginger root ½ small bunch cilantro ½ small bunch green onions (scallions) 4 baby bok choy
- 2Pour broth, oil, and sauces into a large pot and heat over medium-high.
28 fl oz (3 ½ cups) chicken or vegetable broth 1 tbsp toasted sesame oil 1 tbsp soy sauce 1 tsp chili-garlic sauce
- 3Peel and mince garlic. Peel and mince or grate ginger. Add half of each to the pot and transfer the rest to a medium bowl.
2 cloves garlic
- 4Shave cilantro leaves off the stems; discard the stems and mince the leaves. Transfer half to the medium bowl and set the other half aside in a small bowl.
- 5Trim and finely chop green onions. Add half to the medium bowl and half to the small bowl.
- 6Add pork, egg, sauces, and pepper to the medium bowl and mix with your hands until well combined.
¾ lb lean ground pork 1 egg 1 tsp soy sauce ¼ tsp Worcestershire sauce ¼ tsp black pepper
- 7Using a tablespoon measure, form the pork mixture into rounded meatballs and place on a plate.
- 8Once the broth begins to boil, turn down to a simmer. Carefully add the meatballs (a few at a time, to avoid splashing) to the pot. Simmer until pork is cooked through, 5-6 minutes.
- 9Meanwhile, trim bok choy and slice in half lengthwise. Add to the soup along with the remaining cilantro and green onion.
- 10Return soup to a simmer and cook until bok choy is tender, 4-5 minutes more.
- 11To serve, divide soup between bowls and enjoy!