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–+ servings
Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup for Cozy Weeknight Dinners

Warm and soothing Ginger Chicken Meatball Soup perfect for busy weeknights and customizable for every taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can substitute with ground turkey.
  • 2 each Green Onions Finely chopped; chives can substitute.
  • 2 tablespoons Fresh Ginger Minced; always use fresh.
  • 2 cloves Garlic Minced; fresh preferred.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Sesame Oil Toasted sesame oil enhances flavor.
  • 1/2 cup Breadcrumbs Gluten-free breadcrumbs are suitable.
  • 1 each Egg Beaten; a flaxseed egg can substitute.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For the Soup Base
  • 1 tablespoon Vegetable Oil Any neutral oil suffices.
  • 1 each Onion Chopped; leeks are an alternative.
  • 6 cups Chicken Broth Low-sodium or homemade recommended.
  • 1 tablespoon Rice Vinegar Optional for tang.
  • 2 cups Baby Bok Choy Can substitute with spinach.
  • 2 cups Noodles Optional; cook separately.
For the Wonton Strips
  • 1 package Wonton Wrappers Rice paper works for gluten-free.
  • for frying Vegetable Oil High smoke-point recommended.
  • to sprinkle Salt Enhances flavor post-frying.

Equipment

  • Oven
  • large mixing bowl
  • Baking Sheet
  • large pot
  • Cooking spoon
  • frying pan
  • paper towels

Method
 

Preparation 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, and garlic. Add soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix until just combined and shape into 1-inch meatballs.
  3. Arrange the meatballs on the baking sheet and bake for 15-18 minutes until golden brown.
  4. In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in garlic and ginger.
  5. Pour in chicken broth and add soy sauce and rice vinegar. Bring to a simmer for 5 minutes.
  6. Add baby bok choy and optional noodles, cooking for 3-5 minutes until bok choy is tender.
  7. Add baked meatballs to the pot and simmer for an additional 2-3 minutes.
  8. Heat vegetable oil in a separate pan and fry wonton wrappers until crispy, about 30-60 seconds per side. Drain on paper towels and sprinkle with salt.
  9. Ladle the soup into bowls, topping with crispy wonton strips and any garnishes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use a cookie scoop for even meatball sizes, and ensure you taste the broth for seasoning adjustments.

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