Go Back
–+ servings
Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup: Cozy Comfort in Every Spoonful

This Ginger Chicken Meatball Soup is a comforting, flavor-packed dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling 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 lb Ground Chicken Substitute with ground turkey for variety.
  • 3 tablespoons Green Onions Chives can be a great alternative.
  • 1 tablespoon Fresh Ginger Dried ginger works in a pinch.
  • 2 cloves Garlic Freshly minced is preferred.
  • 2 tablespoons Soy Sauce Use tamari or coconut aminos for gluten-free.
  • 1 tablespoon Sesame Oil Toasted sesame oil is recommended.
  • 1/2 cup Breadcrumbs Panko or gluten-free options are ideal.
  • 1 large Egg Try a flaxseed egg or mashed tofu for egg-free.
  • to taste Salt and Pepper Essential for seasoning.
For the Soup Base
  • 1 tablespoon Vegetable Oil Any neutral oil is suitable.
  • 1 medium Onion Shallots or leeks can be used instead.
  • 4 cups Chicken Broth Low-sodium varieties are a healthier choice.
  • 1 tablespoon Rice Vinegar Optional for tanginess.
  • 2 cups Baby Bok Choy Alternative greens include spinach or napa cabbage.
  • 1 cup Noodles Optional; cook separately if storing leftovers.
For the Crispy Wonton Strips
  • 1 package Wonton Wrappers Sliced and fried for garnish.
  • to taste Salt Used to season after frying.

Equipment

  • Oven
  • soup pot
  • mixing bowl
  • baking sheet
  • Parchment paper
  • Small pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine ground chicken, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently until just combined, then form into 1-inch meatballs and place on the baking sheet. Bake for 15-18 minutes until golden brown.
  3. While the meatballs are baking, heat 1 tablespoon of vegetable oil in a large soup pot over medium heat. Add sliced onion and sauté for about 5 minutes until translucent. Then add minced garlic and ginger, cooking for another 30 seconds.
  4. Pour in chicken broth, soy sauce, optional rice vinegar, and a splash of sesame oil. Stir and bring to a gentle simmer for about 5 minutes.
  5. Add chopped baby bok choy and optional noodles to the simmering broth. Cook for another 3-5 minutes until bok choy is tender.
  6. Once meatballs are finished baking, add them to the broth and let simmer for 2-3 minutes to soak up flavors.
  7. In a small pan, heat vegetable oil for frying. Slice wonton wrappers into strips and fry in batches for 30-60 seconds per side until golden brown. Drain on paper towels and sprinkle with salt.
  8. Ladle the soup into bowls, ensuring each has broth, meatballs, and bok choy. Top with crispy wonton strips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

Allowing the meatball mixture to chill for 10-15 minutes helps prevent them from falling apart during baking. Fry wonton strips in small batches to ensure perfect crispiness.

Tried this recipe?

Let us know how it was!