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Ginger Chicken Meatball Soup

A comforting and savory Ginger Chicken Meatball Soup filled with baby bok choy and garnished with crunchy wonton strips.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 360
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground chicken Freshly ground for best flavor
  • 2 tablespoons fresh ginger, minced The hero of the story!
  • 2 cloves garlic, minced Adds great depth of flavor
  • 1/4 cup green onions, chopped For freshness and crunch
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil Adds rich flavor
  • to taste Salt and pepper Adjust according to preference
For the soup
  • 6 cups chicken broth Low sodium recommended
  • 2 cups baby bok choy, chopped Alternatively, use spinach or kale
  • 1 cup mushrooms, sliced Any variety can be used
  • 1 cup carrots, sliced For sweetness and color
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • to taste Salt and pepper Adjust according to preference
  • to garnish Wonton strips For added crunch

Method
 

Make the Meatballs
  1. In a large bowl, combine the ground chicken, minced ginger, garlic, green onions, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
  2. Form small meatballs about one inch in size. Wet your hands slightly to prevent sticking.
Cook the Meatballs
  1. In a large pot over medium heat, add a splash of oil and gently place the meatballs into the pot.
  2. Cook them for about 5-7 minutes, turning occasionally, until they start to brown.
Add the Good Stuff
  1. Pour in the chicken broth and bring it to a simmer.
  2. Add in the chopped bok choy, mushrooms, and carrots. Season with soy sauce, sesame oil, and adjust salt and pepper to your taste.
  3. Allow everything to boil for about 10 minutes, or until the vegetables are tender and the meatballs are cooked through.
Serve it Up!
  1. Ladle the soup into bowls and sprinkle the wonton strips on top. Enjoy it warm!

Notes

Add a pinch of red pepper flakes for extra heat. This soup can be adapted with different greens. Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated on the stove.