Asian Pork Meatball Soup

🍳 MAKE IT

🛠️ Tools: rimmed baking sheet, plastic wrap, large Dutch oven

1. Combine the ground pork, minced white parts of the green onions, egg, grated ginger, soya sauce, toasted sesame oil, chili garlic sauce, and 1/2 tsp salt in a large bowl until evenly mixed.
2. Form the mixture into 1-inch meatballs, making 30 to 35 meatballs total, and place them on a rimmed baking sheet.
3. Cover the baking sheet with plastic wrap and refrigerate the meatballs until ready to use, up to 24 hours.
4. Bring the chicken broth, grated ginger, and 3/4 tsp salt to a boil in a large Dutch oven over medium-high heat.
5. Add the baby bok choy and return the soup to a boil.
6. Stir in the wonton wrapper strips, 1 handful at a time, so they do not clump together.
7. Add the meatballs carefully to the soup, cover the pot, and cook until the meatballs are cooked through, 3 to 5 minutes.
8. Stir in the sliced green parts of the green onions.
9. Season with salt to taste.
10. Serve with extra chili garlic sauce.