How to Make It
Step 1
In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute.
Step 2
Add the chicken stock and bring to a boil.
Step 3
Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.
Step 4
Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.
