Asian Chicken Meatballs with Ginger Broth

Ingredients

1 garlic minced

1 pound ground chicken (I prefer organic if possible)

½ teaspoon turmeric

1 Tablespoon plus 1 teaspoon gluten free soy sauce

2 teaspoons finely minced ginger

2 Tablespoons minced cilantro (plus extra for garnish)

6 scallions, thinly sliced (plus extra for garnish)

2 cups chicken stock (see below)

1 bunch bok choy, washed and cut into thin strips, leaves included

drop Siracha sauce

sea salt and fresh ground pepper to taste

1 Tablespoon canola oil

Directions

1. Because ground chicken is moist and delicate, gently add the scallions, ginger, cilantro, ½ cup stock, soy sauce and garlic.
2. Combine together and form meatballs about 1 Tablespoon each.
3. Heat canola oil in a large pan until medium-high. Add meatballs and brown on all sides. Transfer to plate.
4. Using the same pan that you browned the chicken meatballs, Combine bok choy strips and siracha sauce (you can substitute garlic chili paste).
5. Add meatballs and 1 ½ cups chicken stock
6. Simmer until meatballs are cooked, about 10 minutes.
7. Garnish with scallions and cilantro with stem

Note: adding cooked ramen noodles or soba noodles makes this a more filling dish)