vietnamese chicken meatball soup with bok choy

• 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

1. In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
2. Add stock, tomatoes, onion, bok choy, carrots, red peppers, julienned serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes.