Ginger Chicken Meatball & Bok Choy Broth
Lean ground chicken meatballs simmered with bok choy, mushrooms, ginger, and sweet potato in a light broth. Cozy, quick, and good for a cool March night.
Back to full listIngredients
- 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
- Organic Bok Choy 1 head $2.99
- Baby Bella Mushrooms 8 oz $2.79
- Organic Orange Sweet Potato 1 medium $2.99
- Green Onion 1 bunch $1.39
- Organic Ginger Puree, 2.8 OZ 1 tube, use 1 tbsp $3.99
- Organic Garlic, 3 CT 1 clove $2.89
Instructions
- Mix ground chicken with half the sliced green onion, half the ginger, minced garlic, salt, and pepper. Form 10 to 12 small meatballs.
- Slice sweet potato thinly. Slice mushrooms. Chop bok choy stems and leaves separately.
- Brown meatballs in a pot with a little oil for 4 to 5 minutes; remove.
- Add mushrooms and bok choy stems to the pot and cook 2 minutes.
- Add sweet potato, remaining ginger, and 3 cups water or broth if available. Bring to a simmer.
- Return meatballs and simmer 8 to 10 minutes until cooked through and sweet potato is tender.
- Stir in bok choy leaves and remaining green onion; cook 1 to 2 minutes more.
- Serve hot in bowls with broth.
Cook time: 35 minutes
Estimated cost: $12-15
Health notes: Lean protein, broth-based, vegetable-forward, with complex carbs from sweet potato.
Drink pairing: Dry Riesling or Grüner Veltliner.