Aidells Teriyaki Meatballs with Udon Noodles
1 T vegetable oil
2 garlic cloves finely chopped
2 T freshly grated ginger
4 c chicken broth
1 lb of Aidells Teriyaki Meatballs
1 carrot grated
2 green onions thinly sliced
1/2 c bok choy thinly sliced
2 stalks of celery thinly sliced
salt and pepper to taste
1 lb of udon noodles
In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.
Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.