Bring the chicken stock to a gentle simmer in a large pot while you prepare the vegetables and meatballs.

If using baby bok choy, chop both the leaves and tender stems. If using mature bok choy, chop only the leafy green tops and reserve the thicker white stems for another use.

Thinly slice the greens stems of the scallions and set aside.

Add the garlic, ginger and white scallion bulbs to a food processor and pulse until finely chopped.

Transfer to a bowl and whisk in the tapioca starch, coconut aminos, fish sauce and salt to form a slurry.

Add the ground pork and mix until fully combined, then roll into approximately two dozen 1-inch meatballs.

Carefully drop the meatballs into the simmering chicken stock and cook for 2 to 3 minutes.

Wilt in the bok choy and add the sesame oil (if using).

Simmer until the meatballs are cooked through and the greens are tender.

Season to taste and serve topped with the reserved scallion greens.