Vietnamese Chicken Meatball Soup with Bok Choy

Ingredients

• 1/4 cup panko bread crumbs
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 2 serrano peppers, seeded and minced
• 1 garlic clove, minced
• 1/2 pound ground chicken
• 2 tablespoons peanut oil
• SOUP:
• 6 cups chicken or vegetable stock
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 small onion, cut into thin strips
• 1 cup bok choy leaves, cut into 1-inch strips
• 1 cup fresh baby carrots, julienned
• 1 cup julienned roasted sweet red peppers
• 3 serrano peppers, julienned
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 cup panko bread crumbs, optional
• 1 large egg, beaten