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Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup for Cozy Comfort on Chilly Days

A comforting Ginger Chicken Meatball Soup that warms the heart and body, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Refrigeration Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Lean and mild, or substitute with ground turkey.
  • 2 stalks Green Onions Add a subtle sharpness; use shallots if unavailable.
  • 1 tablespoon Fresh Ginger Essential for flavor and health benefits.
  • 2 cloves Garlic Use fresh minced garlic for best flavor.
  • 2 tablespoons Soy Sauce Switch to tamari or coconut aminos for a gluten-free option.
  • 1 tablespoon Sesame Oil Toasted sesame oil is best.
  • 1/2 cup Breadcrumbs Consider panko or gluten-free crumbs as substitutes.
  • 1 large Egg Or replace with a flaxseed egg for an egg-free version.
For the Soup
  • 4 cups Chicken Broth Use low-sodium broth if watching your salt intake.
  • 2 cups Baby Bok Choy Or substitute with spinach or napa cabbage.
  • 2 cups Noodles Rice noodles or egg noodles (optional).
For the Topping
  • 6 wrappers Wonton Wrappers Fried until crispy for a delightful crunch.

Equipment

  • baking sheet
  • large bowl
  • large pot
  • Shallow pan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix until just combined and shape into 1-inch meatballs.
  3. Bake the meatballs for 15-18 minutes or until golden brown and cooked through.
  4. In a large pot, heat vegetable oil over medium heat. Sauté onions for 3-4 minutes, then add garlic and ginger for another 30 seconds.
  5. Pour in chicken broth, add soy sauce and optionally rice vinegar. Bring to a simmer.
  6. Add bok choy and optional noodles. Cook for 3-5 minutes until bok choy is tender.
  7. Incorporate the baked meatballs into the pot, letting them simmer for 2-3 minutes.
  8. Fry wonton wrappers cut into strips in oil until golden for 1-2 minutes.
  9. Serve soup topped with crispy wonton strips and garnish with green onions or sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Refrigerate the meatball mixture for 30 minutes before shaping to prevent falling apart. Use fresh ginger and garlic for maximum flavor.

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