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Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup: Comfort in Every Bite

A warm and nourishing bowl of Ginger Chicken Meatball Soup, perfect for busy weeknights, filled with tender meatballs and vibrant bok choy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Lean and mild, mix of chicken thigh and breast for extra juiciness.
  • 3 stalks Green Onions Adds freshness; shallots or chives can substitute.
  • 2 tbsp Fresh Ginger Provides warm zing; fresh is best.
  • 2 cloves Garlic Delivers savory depth; fresh is best.
  • 2 tbsp Soy Sauce Tamari or coconut aminos make it gluten-free.
  • 1 tbsp Sesame Oil Use toasted for deeper taste or omit.
  • 1/2 cup Breadcrumbs Panko or gluten-free options are good alternatives.
  • 1 large Egg Acts as a binder; can substitute with flaxseed egg.
  • 1 tsp Salt Essential for seasoning.
  • 1/2 tsp Black Pepper Essential for seasoning.
For the Soup
  • 2 tbsp Vegetable Oil For sautéing onions; use any neutral oil.
  • 1 large Onion Forms the base flavor; shallots or leeks work well.
  • 4 cups Chicken Broth Go for low-sodium or homemade for richness.
  • 1 tbsp Rice Vinegar Adds tang; feel free to omit.
  • 2 cups Baby Bok Choy Mildly bitter greens; spinach or napa cabbage can substitute.
Optional Add-ins
  • 2 cups Noodles Rice noodles or egg noodles for heartiness.
  • 12 sheets Wonton Wrappers For delightful crunch when fried.
  • 1 cup Vegetable Oil For frying wonton strips; high smoke-point oil preferred.
  • 1/2 tsp Salt To season wonton strips after frying.

Equipment

  • large mixing bowl
  • Baking Sheet
  • soup pot
  • Slotted Spoon
  • medium pot for frying

Method
 

Making the Soup
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently until just combined and shape into 1-inch meatballs.
  3. Place meatballs on the baking sheet and bake for 15-18 minutes or until golden and cooked through.
  4. In a large soup pot, heat vegetable oil over medium heat. Sauté the onion for about 5 minutes until softened. Add garlic and ginger, cooking until fragrant.
  5. Pour in chicken broth, soy sauce, and rice vinegar, if using. Stir and bring to a simmer for about 5 minutes.
  6. Add baby bok choy and optional noodles, cooking for an additional 3-5 minutes until bok choy is tender.
  7. Once meatballs are ready, gently add them to the soup and simmer together for additional 2-3 minutes.
  8. Fry wonton strips in hot vegetable oil until golden, about 1-2 minutes, and sprinkle with salt.
  9. Serve the soup hot, garnished with crispy wonton strips, green onions, or sesame seeds.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 24gProtein: 28gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 680mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Customize the soup with your favorite vegetables or noodles to make it uniquely yours. Adjust the broth's saltiness by using low-sodium chicken broth.

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