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