Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips Recipe
This Ginger Chicken Meatball Soup is a comforting and flavorful dish featuring tender ground chicken meatballs infused with fresh ginger and garlic, simmered in a savory chicken broth with fresh baby bok choy. Topped with crispy wonton strips and fresh green onions, this soup offers a perfect balance of warmth, texture, and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 2 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Soup
- 4 cups chicken broth
- 4 heads baby bok choy, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup wonton strips
- 2 green onions, sliced
Instructions
- Prepare the Meatballs: In a medium bowl, combine the ground chicken, grated fresh ginger, minced garlic, lightly beaten egg, and breadcrumbs. Season the mixture with salt and pepper to taste. Mix thoroughly until well combined, then shape into small, bite-sized meatballs.
- Cook the Meatballs in Broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat. Carefully add the meatballs into the simmering broth, being careful not to overcrowd the pot. Allow the meatballs to cook for 10 to 12 minutes, or until they are fully cooked through and no longer pink in the center.
- Add Bok Choy and Seasoning: Once the meatballs are cooked, add the chopped baby bok choy to the pot along with the soy sauce. Simmer the soup for an additional 3 to 4 minutes, until the bok choy is tender but still vibrant green.
- Finish the Soup and Serve: Stir in the sesame oil to give the soup a subtle nutty flavor. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish each serving with crispy wonton strips and sliced green onions for added texture and freshness.
Notes
- You can substitute ground chicken with ground turkey if preferred.
- If you can’t find wonton strips, crispy fried wonton wrappers or crispy tortilla strips can be used as alternatives.
- For a spicier kick, add a dash of chili oil or red pepper flakes when serving.
- Ensure the broth remains at a gentle simmer to prevent the meatballs from breaking apart.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
Keywords: ginger chicken soup, chicken meatball soup, baby bok choy soup, wonton strips, easy chicken soup, Asian chicken soup
