Slow Cooker Shu Mai Meatball Noodle Soup

• •1 lb Ground Pork
• •4 oz Shrimp, peeled and finely minced
• •1 cup Water Chestnuts, finely minced
• •1 tbsp Fresh Ginger, grated
• •2 cloves Garlic, minced
• •2 tbsp Soy Sauce (for meatballs)
• •1 tsp Sesame Oil (for meatballs)
• •1 tbsp Cornstarch
• •1 tsp Black Pepper
• •6 cups Chicken Broth, low sodium
• •1 cup Soy Sauce (for broth)
• •1 tbsp Fish Sauce
• •1 tbsp Rice Vinegar
• •2 pieces Star Anise
• •4 cups Bok Choy, trimmed and quartered
• •6 oz Thin Rice Noodles (Vermicelli) or Egg Noodles
• •1 cup Scallions, sliced (for garnish)
• •1 cup Fresh Cilantro, chopped (for garnish)
• •to taste Chili Garlic Sauce or Sriracha (for serving (optional))

Instructions

1. 1

   In a large bowl, combine the ground pork, minced shrimp, water chestnuts, 1 tablespoon grated ginger, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 teaspoon sesame oil, cornstarch, and black pepper. Mix well until everything is evenly incorporated, but do not overmix. Roll the mixture into approximately 1-inch meatballs.

2. 2

   Place the meatballs into the slow cooker. Pour in the chicken broth, 1/4 cup soy sauce, fish sauce, rice vinegar, and add the star anise. Stir gently to combine.

3. 3

   Cover the slow cooker and cook on low for 3-4 hours, or on high for 2 hours, until the meatballs are cooked through and tender.

4. 4

   About 30 minutes before serving, remove the star anise from the broth. Add the bok choy to the slow cooker and gently push it down into the broth. Cover and continue cooking until the bok choy is tender-crisp.

5. 5

   While the bok choy cooks, prepare the noodles according to package directions. Drain well.

6. 6

   To serve, divide the cooked noodles among individual serving bowls. Ladle the hot soup, meatballs, and bok choy over the noodles. Garnish generously with sliced scallions and fresh cilantro. Serve with chili garlic sauce or sriracha on the side for an extra kick, if desired.

Chef's Tips

• 💡For extra flavor, you can lightly brown the meatballs in a skillet before adding them to the slow cooker. This isn't necessary for safety but adds a nice depth of flavor.
• 💡Adjust the amount of soy sauce and fish sauce to your taste. You can always add more at the end.
• 💡If you prefer a thicker broth, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot soup during the last 15 minutes of cooking.