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–+ servings
Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup: A Cozy, Nourishing Delight

Ginger Chicken Meatball Soup is a comforting bowl of nourishment, packed with flavors and immune-boosting ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with ground turkey if desired.
  • 3 medium Green Onions Chopped; can substitute with shallots or chives.
  • 1 tablespoon Fresh Ginger Finely minced.
  • 2 cloves Garlic Freshly minced or garlic paste.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Sesame Oil Toasted sesame oil works well.
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs if necessary.
  • 1 large Egg Can substitute with a flaxseed egg or mashed tofu.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For the Soup Base
  • 4 cups Chicken Broth Low-sodium is preferable.
  • 2 cups Baby Bok Choy Can substitute with spinach or Napa cabbage.
For the Garnish
  • 8 sheets Wonton Wrappers Can use rice paper as an alternative.
  • 1 cup Vegetable Oil For sautéing and frying.

Equipment

  • large mixing bowl
  • Baking sheet
  • Large pot
  • Skillet

Method
 

Preparation Steps
  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, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, beaten egg, salt, and pepper. Mix until just combined and form into 1-inch balls.
  3. Bake the meatballs for 15–18 minutes until golden brown and cooked through.
  4. In a large pot, heat vegetable oil over medium heat. Add sliced onions and sauté for 5 minutes until translucent. Stir in minced garlic and ginger for another 30 seconds.
  5. Pour in the chicken broth, add soy sauce, and optional rice vinegar. Increase heat to a gentle simmer for 5 minutes.
  6. Add baby bok choy and any optional noodles, cooking for 3-5 minutes until bok choy is bright green and tender.
  7. Carefully add the meatballs to the broth and simmer for an additional 2-3 minutes.
  8. Heat vegetable oil in a skillet and fry wonton strips until golden and crispy, about 30–60 seconds per side.
  9. Serve the soup in bowls with meatballs, bok choy, and garnish with crispy wonton strips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Avoid overmixing meatballs for tenderness; cool mixture before shaping. Fry wonton strips in batches for crispiness. Store leftovers separately to maintain texture.

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