Ingredients
6 ounces bulk pork sausage1/3 cup panko bread crumbs1 large egg, lightly beaten2 tablespoons plus 1/3 cup thinly sliced green onions, divided 1 carton (32 ounces) reduced-sodium chicken broth1 tablespoon reduced-sodium soy sauce1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach2 celery ribs, thinly sliced1 cup uncooked extra-wide egg noodles1/2 cup coarsely chopped fresh basil
Preparation
Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls.
In a large saucepan, bring broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in bok choy, celery and noodles; return to a boil. Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat.
