Ginger Chicken Meatball Soup with Bok Choy Recipe
This Ginger Chicken Meatball Soup with Bok Choy is a comforting and flavorful dish perfect for cozy nights, featuring tender baked chicken meatballs simmered in a fragrant broth with fresh ginger, garlic, and vibrant greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: Asian
- Diet: Halal
Ingredients
Units
Scale
Meatballs
- 1 pound Ground Chicken (or ground turkey)
- 2 sliced Green Onions (substitute with shallots if needed)
- 1 tablespoon Fresh Ginger (fresh is a must for best flavor)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Sesame Oil (toasted for nutty aroma)
- 1/2 cup Breadcrumbs (gluten-free works too)
- 1 large Egg (or flaxseed egg for egg-free)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Soup
- 1 tablespoon Vegetable Oil (or canola oil)
- 1 medium Onion (or shallots/leeks)
- 4 cups Chicken Broth (low-sodium preferred)
- 1 tablespoon Rice Vinegar (optional)
- 4 cups Baby Bok Choy (or spinach/napa cabbage)
- 2 cups Noodles (optional, cook separately if storing)
- 1 cup Wonton Wrappers (sliced and fried)
Instructions
- Preparation Mix together the ground chicken, green onions, fresh ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper in a large bowl.
- Preheat Oven and Bake Meatballs Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-18 minutes or until golden and cooked through.
- Sauté Aromatics Heat vegetable oil in a large pot over medium heat. Sauté the sliced onion until softened, about 5 minutes, then add the garlic and ginger, cooking for another 30 seconds.
- Simmer Broth Pour in the chicken broth, soy sauce, and optional rice vinegar. Simmer for about 5 minutes.
- Cook Vegetables and Noodles Add the baby bok choy and optional noodles to the pot. Cook for 3-5 minutes, or until the bok choy is tender.
- Add Meatballs Gently place your baked meatballs into the soup for an additional 2-3 minutes.
- Prepare Wonton Strips Prepare crispy wonton strips by frying sliced wrappers until golden brown, seasoning with salt immediately.
- Serve Serve the soup in bowls, topping with the crispy wonton strips and optional garnishes like sliced green onions or sesame seeds.
Notes
- Use fresh ginger for the best flavor in the meatballs.
- You can substitute ground turkey for chicken or use gluten-free breadcrumbs and tamari for a gluten-free version.
- Optional rice vinegar adds a subtle tang to the broth.
- Cook noodles separately if you plan to store leftovers to prevent sogginess.
- Fry wonton wrappers just before serving for maximum crispiness.