6 ounces bulk pork sausage or chicken sausage (preferred)
1/3 cup panko bread crumbs
1 large egg, lightly beaten
2 tablespoons plus 1/3 cup thinly sliced green onions, divided
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 bunch baby bok choy, coarsely chopped, or 2 cups fresh spinach
2 celery ribs, thinly sliced
1 cup uncooked extra-wide egg noodles
1/2 cup coarsely chopped fresh basil

Combine sausage or ground chicken, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly

Shape into 3/4-in. balls

In a large saucepan, bring broth and soy sauce to a boil

Carefully drop meatballs into soup

Stir in bokchoy or spinach, celery and noodles; return to a boil

Cook, uncovered, until meatballs are cooked through and noodles are tender, 10-12 minutes

Stir in basil and remaining green onions; remove from heat.