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Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup: A Cozy Bowl of Comfort

Ginger Chicken Meatball Soup is a comforting dish packed with tender meatballs and nutritious vegetables.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 cups
Course: Soups
Cuisine: Asian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken provides tender meatballs that are low in fat
  • 2 Green Onions chopped; adds freshness, substitute with shallots or chives if needed
  • 2 tsp Fresh Ginger grated; imparts zest and boasts anti-inflammatory properties—fresh is best!
  • 4 cloves Garlic minced; brings savory depth, with garlic paste or powder as substitutes
  • 2 tbsp Soy Sauce adds umami, swap with tamari for gluten-free versions
  • 2 tsp Sesame Oil offers a nutty flavor; for a lighter option, use neutral oil
  • ¼ cup Breadcrumbs binds meatballs, keeping them tender; panko or gluten-free crumbs work!
  • 1 Egg helps bind the mixture, or substitute with flaxseed egg for egg-free versions
  • 1 pinch Salt essential for seasoning, adjust to taste
  • 1 pinch Pepper essential for seasoning, adjust to taste
For the Broth
  • 1 tbsp Vegetable Oil for sautéing onions, a neutral oil like canola is great
  • 1 small Onion thinly sliced; forms the flavor base for the broth, shallots work as well
  • 6 cups Chicken Broth the soup's foundation—low-sodium is preferable for better control
  • 1 tsp Rice Vinegar optional; adds tang, omit for a smoother flavor
For the Veggies
  • 4 heads Baby Bok Choy halved or quartered; provides a crisp texture, spinach or napa cabbage can be used too
  • 4 oz Noodles optional; adds heartiness, cook separately for easy storage later
For the Wonton Strips
  • 6 Wonton Wraps sliced into strips; fry for crunch; rice paper or tortilla strips can serve as alternatives
  • Vegetable Oil for frying; high smoke-point oil is best for achieving that perfect crisp
  • 1 pinch Salt season freshly fried strips for enhanced flavor

Equipment

  • baking sheet
  • large mixing bowl
  • large pot
  • Skillet

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 the ground chicken, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Bake for 15 to 18 minutes until golden brown.
  4. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for about 5 minutes until soft and translucent.
  5. Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant. Pour in 6 cups of chicken broth and add soy sauce and optional rice vinegar. Bring to a simmer for 5 minutes.
  6. Add halved baby bok choy and optional cooked noodles to the broth. Cook for 3 to 5 minutes until the bok choy is tender.
  7. Carefully add the baked meatballs and simmer for 2 to 3 more minutes.
  8. Fry the sliced wonton wraps in hot oil for 30 to 60 seconds until golden. Drain and season with salt.
  9. Ladle the soup into bowls and top with crispy wonton strips and garnishes like sliced green onions or sesame seeds.

Nutrition

Serving: 1cupCalories: 330kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Fresh ingredients provide the best flavor and health benefits. This soup is ideal for meal prep and can be frozen for later enjoyment.

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