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–+ servings
Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup: Cozy Comfort in Every Spoonful

Enjoy the warmth of Ginger Chicken Meatball Soup with its tender meatballs and vibrant bok choy, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Can substitute with ground turkey or a mix of chicken thigh and breast.
  • 2 stalks Green Onions Can use shallots or chives.
  • 2 inches Fresh Ginger Grated.
  • 2 cloves Garlic Minced.
  • 3 tbsp Soy Sauce Use tamari for gluten-free.
  • 1 tbsp Sesame Oil Toasted sesame oil is preferable.
  • 1/2 cup Breadcrumbs Can substitute with panko or gluten-free crumbs.
  • 1 Egg For binding; can use a flaxseed egg.
  • 1 tsp Salt
  • 1 tsp Pepper
For the Soup Base
  • 1 tbsp Vegetable Oil Any neutral oil.
  • 1 medium Onion Diced.
  • 4 cups Chicken Broth Low-sodium recommended.
  • 1 tbsp Rice Vinegar Optional.
  • 2 cups Baby Bok Choy Chopped.
  • 2 cups Noodles Optional.
For the Crispy Wonton Strips
  • 10 Wonton Wrappers Can substitute with rice paper.
  • 1 cup Vegetable Oil For frying.
  • 1 tsp Salt For seasoning.

Equipment

  • Oven
  • Large Mixing Bowl
  • baking sheet
  • Soup Pot
  • Frying pan

Method
 

Step-by-Step Instructions for Ginger Chicken Meatball Soup
  1. Preheat the 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.
  3. Shape the mixture into 1-inch meatballs and place on the prepared baking sheet.
  4. Bake the meatballs for 15-18 minutes until golden brown and reach 165°F (74°C).
  5. Heat vegetable oil in a large soup pot over medium heat; add diced onion and sauté for about 5 minutes.
  6. Add minced garlic and grated ginger, cooking for an additional 30 seconds.
  7. Pour in chicken broth and soy sauce; add rice vinegar if using. Bring to a simmer for 5 minutes.
  8. Add chopped baby bok choy and optional noodles, cooking for 3-5 minutes until bok choy is tender.
  9. Gently add the baked meatballs to the soup, simmer for 2-3 minutes to heat through.
  10. For the crispy wonton strips, fry sliced wonton wrappers in hot vegetable oil for 30-60 seconds until golden.
  11. Ladle soup into bowls, topping with crispy wonton strips, and garnish if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 720mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Be sure to use fresh ginger for the best flavor and health benefits. Chill the meatball mixture for 15 minutes for better shaping.

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