Teriyaki Meatballs With Udon Noodles

• 1 tablespoon vegetable oil
• 2 garlic cloves (finely chopped)
• 2 tablespoons freshly grated ginger
• 4 cup chicken broth or stock
• 1 pound Aidells teriyaki meatballs
• 1 carrot (grated)
• 2 green onions (thinly sliced)
• 2 stalks celery (thinly sliced)
• 1/2 cup bok choy (thinly sliced)
• Salt and pepper to taste
• 1 pound fresh Udon noodles, cooked according to package directions

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

vegetable oil, garlic, ginger, chicken broth, pound aidells teriyaki meatballs, carrot, green onions, stalks celery, bok choy, salt, noodles

Taken from www.myrecipes.com/recipe/teriyaki-meatballs-udon-noodles (may not work)