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–+ servings
Ginger Chicken Meatball Soup

Comforting Ginger Chicken Meatball Soup for a Cozy Night

Delight in a bowl of Ginger Chicken Meatball Soup, a comforting and nourishing dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can be substituted with ground turkey.
  • 3 tablespoons Green Onions Chopped; shallots can be used as a substitute.
  • 1 tablespoon Fresh Ginger Grated; fresh is best.
  • 2 cloves Garlic Minced; for warm, savory flavor.
  • 2 tablespoons Soy Sauce Opt for tamari for gluten-free.
  • 1 tablespoon Sesame Oil Toasted preferred; can substitute with neutral oil.
  • 1/2 cup Breadcrumbs Panko or gluten-free alternatives can be used.
  • 1 large Egg Can use flaxseed egg or mashed tofu for vegan option.
For the Soup
  • 6 cups Chicken Broth Low-sodium preferred.
  • 2 cups Baby Bok Choy Chopped; can be substituted with spinach.
For the Crispy Wonton Strips
  • 8 oz Wonton Wrappers Fried until crispy.
  • 2 cups Vegetable Oil High smoke-point oils like canola are best.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • soup pot
  • Skillet

Method
 

Preparation
  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 garlic, grated fresh ginger, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently until combined and chill for 10-15 minutes.
  3. Roll the chicken mixture into 1-inch balls and arrange on the baking sheet. Bake for 15-18 minutes until cooked through.
  4. Heat a tablespoon of vegetable oil in a large soup pot over medium heat. Add diced onions and sauté for about 5 minutes. Stir in minced garlic and grated ginger for 30 seconds.
Soup Assembly
  1. Pour in 6 cups of chicken broth, add soy sauce and rice vinegar if desired, and bring to a simmer for about 5 minutes.
  2. Add chopped baby bok choy to the broth and cook for 3-5 minutes until tender. Add noodles if using.
  3. Stir in the baked chicken meatballs and simmer for an additional 2-3 minutes.
  4. Fry wonton wrappers in hot vegetable oil until golden brown, about 30-60 seconds per side. Drain on paper towels.
  5. Serve the soup garnished with crispy wonton strips and optional green onions or sesame seeds.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best flavor, use fresh ingredients and adjust based on personal heat preferences.

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