|2||garlic cloves (finely chopped)|
|2||T||freshly grated ginger|
|4||c||chicken broth or stock|
|1||lb||aidells teriyaki meatballs|
|2||green onions (thinly sliced)|
|2||stalks celery (thinly sliced)|
|1/2||c||bok choy (thinly sliced )|
|Salt and pepper to taste|
|1||lb||fresh Udon noodles, cooked according to package directions|
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.