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–+ servings
Ginger Chicken Meatball Soup

Cozy Up with Ginger Chicken Meatball Soup Magic

Warm your soul with a comforting Ginger Chicken Meatball Soup infused with ginger and garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken substitute with ground turkey for a lighter option
  • 4 tablespoons Green Onions finely chopped
  • 1 tablespoon Fresh Ginger grated
  • 2 cloves Garlic minced
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Sesame Oil preferably toasted
  • 1 cup Breadcrumbs panko or gluten-free
  • 1 large Egg acts as a binder
  • to taste Salt essential for seasoning
  • to taste Pepper essential for seasoning
For the Soup Base
  • 4 cups Chicken Broth preferably low-sodium
  • 1 tablespoon Vegetable Oil for sautéing
  • 1 medium Onion finely chopped
  • 2 cups Baby Bok Choy chopped
For Garnishing
  • 1 cup Crispy Wonton Strips or rice paper

Equipment

  • mixing bowl
  • baking sheet
  • pot
  • skillet

Method
 

Step-by-Step Instructions
  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 and form into 1-inch meatballs.
  3. Bake the meatballs for 15-18 minutes until golden and cooked through.
  4. In a large soup pot, heat vegetable oil over medium heat. Add onions and sauté until translucent, about 4-5 minutes. Stir in garlic and ginger for another 1-2 minutes.
  5. Pour in the chicken broth, additional soy sauce, and a dash of sesame oil. Bring to a simmer for 5 minutes.
  6. Add baby bok choy (and noodles if using) to the broth. Cook for 3-5 minutes until bok choy is tender.
  7. Add the cooked meatballs to the soup pot, allowing to simmer for an additional 2-3 minutes.
  8. In a separate skillet, heat vegetable oil for frying. Fry wonton strips until golden brown, about 1-2 minutes.
  9. Ladle the soup into bowls and top with crispy wonton strips and green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 29gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best flavor, use fresh ginger and garlic. Store soup without wonton strips in the fridge for up to 4 days.

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