Asian Style Meatball Noodle Soup

Meatball Ingredients

• 1 lb ground lean sirloin or beef
• 1 lb lean ground pork
• 1 tsp lemon herb salt
• 1/2 tsp black pepper
• 2 heaping tbsp grated white onion
• 2 tbsp finely minced celery
• 2 tsp minced garlic
• 1 tsp minced ginger

Soup Ingredients

• 1 tbsp peanut or vegetable oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 4 cups chopped baby bok choy (stems and greens separated)
• 8 sliced button mushrooms
• 10 cups low or no sodium beef stock
• 2 cloves fresh garlic, minced
• 1 tablespoon light soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced fresh ginger
• 1 tablespoon rice wine vinegar
• 1 teaspoon Siracha chile sauce
• 1 teaspoon sesame oil
• 1 cup chopped fresh cilantro
• juice from 1 fresh lime
• Cooked Asian Noodles

Directions

1. Mix the meatball ingredients and roll into small 1/2 inch in diameter balls. Set aside.
2. In a large soup pot or Dutch Oven saute the onion, celery, carrot, and baby bok choy stems (the white parts) in the oil over medium high heat just until the onions begin to soften.
3. Add the meatballs and continue to saute, stirring often and moving the vegetables aside so that the meatballs begin to brown, add the mushrooms and let them begin to soften. (Adjust your heat to medium if the pan gets too hot)
4. Add the beef stock, stirring and scraping the bottom of the pot to incorporate all the flavour into the soup.
5. Add the garlic, soy sauce, hoisin sauce, fresh ginger, rice wine vinegar, Siracha chile sauce, and sesame oil and bring to the boil. 
6. Cover, reduce heat, and continue cooking at a simmering boil for 60 minutes. 
7. Add the baby bok choy greens, lime, and cilantro and stir until they are wilted into the soup. 
8. Serve in large bowls over Asian Noodles.