Wonton-Style Meatball Soup

Prep Time: 40 minutes

Cook Time: 5 minutes

Passive Time: 5 minutes

Difficulty:  Medium:

Diet:  Dairy Free, Nut Free, Low Carb

Servings: 4

By: Urvashi Pitre

Ingredients for the Soup

4 cups chopped bok choy

1 cup sliced green onions white and green parts

1/2 cup chopped fresh cilantro

1 tablespoon soy sauce

6 cups low-sodium chicken broth

Ingredients for the Meatballs

1 pound ground chicken or turkey

1/4 cup chopped green onions white and green parts

1/4 cup chopped fresh cilantro or parsley

1 large egg lightly beaten

1 tablespoon minced fresh ginger

3 cloves garlic minced

2 teaspoons soy sauce

1 teaspoon black pepper

1/4 teaspoon kosher salt

1 to 2 tablespoons toasted sesame oil

Directions

1. For the Soup: In the Instant Pot, combine the bok choy, green onions, cilantro, soy sauce, and broth. Stir well.

2. For the Meatballs: In a large bowl, combine the ground chicken, green onions, cilantro, egg, ginger, garlic, soy sauce, pepper, and salt. Mix gently. Using your hands or a small scoop, shape the mixture into meatballs. Place the meatballs in the pot.

3. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at High pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.

4. Stir in the sesame oil and serve. Even Faster Tip: Make a double batch of the meatballs. Freeze one half uncooked, or bake and then freeze so you can make the soup even faster next time.