To prep the vegetables, chop the thick white ends off of the baby bok choy leaves, leaving only the thin green leaves. Set the white ends aside to use in the broth. Chop the leaves into thin strips. Chop the green onion.

Make the meatballs by combining the ground chicken, bok choy, green onion, ginger, garlic, salt, pepper, coconut aminos, and avocado oil.

Scoop into small meatballs, wetting your hands to roll the meatball into 1" circles. You should have about 15 meatballs. Set aside on a plate and allow to chill in the fridge.

Using a large stock pot, combine the broth, rice wine, coconut aminos, ginger, salt and pepper. Stir and bring to a low boil.

Carefully add the meatballs to the broth and boil until the meatballs float and read an internal temperature of 165 F. Remove the meatballs and set aside.

Bring the broth to a very low simmer and add the bok choy leaves. Stir to combine and allow to wilt.

While the soup simmers, prepare a station for rolling the meatballs into the rice paper. Using kitchen scissors, cut the rice paper in half. Working with one piece at a time, dip the rice paper into water to soften for about 5 seconds. Set on a clean plate and place the meatball in the center. Fold in the sides and continue to roll until the meatball is fully rolled in the wrapper. Set aside and repeat for all of the meatballs.

Turn the heat off of the soup and add the dumplings. Serve immediately topped with additional green onions.