Chinese Meatball Soup W/Bok Choy

• 1 pound ground lean pork
• 1 head of garlic, peeled, chopped fine
• 1/2 bunch fresh cilantro, chopped fine
• 1/2 bunch green onions, chopped fine
• 1 tsp minced fresh ginger
• 1 egg, beaten
• 1 tsp red pepper flakes + pinch of salt
• 1 lb angel hair pasta
• 1/2 cup soy sauce
• 1/2 Huaxing Yellow wine (found in Asian markets)
• 2 cubes chicken bouillon
• 3 small bunches of baby bok choy
• 1 bunch fresh cilantro,chopped, for garnishing

1. Mix the first 7 ingredients in the list and form, with dampened hands, into firm balls. Set on a plate and place in the fridge to cool for a half hour. (NOTE: This is also quite tasty made with ground lamb. Beef is possible, but a little heavy. Vegetarians can use firm tofu)
2. In a large soup pot put 2 quarts cold water, soy sauce,wine, bouillon and bring to a boil, Throw in the meatballs and cover and simmer on low for 30 minutes. Uncover and add the noodles during the last 10 minutes. Add the washed baby bok choy and simmer for 2 minutes, then just before serving, garnish with fresh, chopped cilantro.

ground lean pork, garlic, fresh cilantro, green onions, fresh ginger, egg, red pepper, angel hair pasta, soy sauce, yellow wine, chicken bouillon, bunches of baby bok choy, fresh cilantro

Taken from food52.com/recipes/33622-chinese-meatball-soup-w-bok-choy (may not work)