- 1 pound ground pork
- 2 large eggs, lightly beaten
- ½ cup chopped chives, divided
- 1 garlic clove, finely chopped
- 2 tablespoons toasted sesame oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 12-ounce package wonton wrappers
- 10 cups low-sodium chicken broth
- 2 tablespoons finely chopped, peeled fresh ginger (from a 3-inch piece)
- 1½ tablespoons soy sauce
- 6 heads baby bok choy, stalks and leaves divided, cut into ½-inch pieces
- Chili-garlic sauce, optional, for serving
- Combine the pork, eggs, ¼ cup of the chives, garlic, and ¼ teaspoon of the sesame oil in a medium bowl with the salt and pepper. Form into 30 tablespoon-size balls; chill for 15 minutes.
- Meanwhile, slice the wonton wrappers into ½-inch noodles. Bring a medium pot of salted water to a boil. Cook the wonton noodles for 1 minute, stirring to keep from sticking. Drain and rinse; reserve in a bowl of cold water.
- Combine the broth, ginger, soy sauce, and remaining sesame oil in a large pot. Simmer 15 minutes. Add the meatballs; cook until just firm, 7 minutes more. Add the bok choy stalks and cook 3 minutes more. Add the bok choy leaves and remaining chives.
- Stir in the wonton noodles to warm and serve with chili-garlic sauce, if desired.