Description
This Ginger Chicken Meatball Soup is a flavorful and comforting dish featuring tender chicken meatballs infused with fresh ginger and scallions, simmered in a savory chicken broth with baby bok choy and crispy wonton strips. Perfect for a light yet satisfying meal, this soup combines bold Asian-inspired flavors with a nourishing broth that warms the soul.
Ingredients
Meatballs
- 1 lb ground chicken
- 4 scallions (white parts minced, green parts sliced)
- 1 large egg, lightly beaten
- 1½ tsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp chili garlic sauce (adjust to taste)
- ½ tsp salt
Soup
- 8 cups chicken broth
- 2 tsp grated fresh ginger
- ¾ tsp salt (or to taste)
- 6 heads baby bok choy, halved and chopped
- 8 oz wonton wrappers, cut into ¾-inch strips
- Reserved scallion greens (from above)
- Chili garlic sauce (optional, for garnish)
Instructions
- Prepare Meatballs: In a mixing bowl, combine the ground chicken, minced white scallion parts, lightly beaten egg, 1½ teaspoons grated fresh ginger, soy sauce, sesame oil, chili garlic sauce, and ½ teaspoon salt. Mix gently until just combined to keep the meatballs tender. Shape the mixture into 1-inch meatballs, making about 30 to 35 meatballs.
- Simmer Broth: In a large pot, bring 8 cups of chicken broth to a gentle boil. Add 2 teaspoons grated fresh ginger and ¾ teaspoon salt, then reduce to a simmer. Let the broth simmer gently for 5 minutes to infuse the ginger flavor.
- Add Bok Choy & Meatballs: Stir the chopped baby bok choy into the simmering broth, then carefully drop the prepared chicken meatballs into the pot. Cook for 3 to 5 minutes, or until the meatballs float to the surface and an internal temperature of 165°F is reached, ensuring they are fully cooked.
- Add Wonton Strips: Gently stir in the cut wonton strips. Continue cooking the soup uncovered for 3 to 4 minutes until the wonton strips are tender but still hold their shape, adding a satisfying texture to the soup.
- Garnish & Serve: Ladle the hot soup into bowls and garnish with the reserved sliced scallion greens. Add extra chili garlic sauce if desired for additional heat. Serve immediately to enjoy the fresh, vibrant flavors and comforting warmth.
Notes
- For a spicier soup, increase the amount of chili garlic sauce in the meatballs or add more as a garnish.
- Wonton strips can be made ahead by cutting wonton wrappers and storing them in an airtight container until ready to use.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Baby bok choy can be substituted with other Asian greens like bok choy or napa cabbage if unavailable.
- To make this recipe gluten-free, use gluten-free soy sauce and gluten-free wonton wrappers or omit wonton strips.
