Dinner

Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips Recipe

ByMaya Arden March 10, 2026March 10, 2026

Introduction

This Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips is a comforting and flavorful dish perfect for any season. The tender meatballs infused with fresh ginger and garlic swim in a savory broth with crisp bok choy, topped with crunchy wonton strips for texture. It’s a quick, satisfying soup that feels both light and nourishing.

A black bowl filled with clear broth holds around nine golden-brown grilled meatballs floating evenly on top, each ball with a slightly crispy texture. Bright green bok choy leaves and stalks are tucked between the meatballs, adding a fresh look with their leafy and white parts. Scattered slices of green onions and small red chili flakes float, giving specks of color across the broth. The bowl sits on a wooden surface, with steam rising from the hot soup, showing its warmth. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
2 tbsp grated fresh ginger

2 cloves garlic, minced
1 egg, lightly beaten

1/4 cup breadcrumbs
4 cups chicken broth

4 heads baby bok choy, chopped
1 cup wonton strips
2 green onions, sliced

1 tbsp soy sauce
1 tsp sesame oil
Salt and pepper to taste

Instructions

Step 1: In a bowl, combine the ground chicken, grated fresh ginger, minced garlic, beaten egg, and breadcrumbs. Season the mixture with salt and pepper, then shape it into small meatballs.
Step 2: Bring the chicken broth to a simmer in a large pot. Gently add the meatballs into the simmering broth and cook for 10 to 12 minutes, or until the meatballs are cooked through.
Step 3: Add the chopped baby bok choy and soy sauce to the pot. Let it simmer for an additional 3 to 4 minutes until the bok choy becomes tender.

Step 4: Stir in the sesame oil and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with wonton strips and sliced green onions before serving.

Tips & Variations

Use panko breadcrumbs for a lighter texture in the meatballs.
For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil before serving.

Substitute baby bok choy with spinach or napa cabbage if preferred.
Try adding a splash of rice vinegar for a subtle tang.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. To maintain the wonton strips’ crunch, add them fresh to each serving rather than storing them in the soup.

How to Serve

A close-up of a black bowl filled with clear golden broth, inside are about eight browned meatballs floating evenly. There are bright green leafy bok choy pieces arranged in layers around and beneath the meatballs, with white stalks visible. Thin slices of green onions and small red chili flakes are scattered on the surface, adding color contrast. Steam rising shows the dish is hot and fresh, placed on a round wooden board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought wonton strips?

Yes, store-bought wonton strips work perfectly and save preparation time. Just add them as a topping right before serving to keep them crunchy.

Can I make the meatballs ahead of time?

Absolutely. You can prepare the meatballs a day in advance and keep them refrigerated. When ready to serve, simply add them to the simmering broth and follow the remaining cooking steps.