Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Description
This ginger chicken meatball soup is a light yet deeply comforting dish, perfect for days when you want something nourishing, aromatic, and satisfying without being heavy. The broth is gently infused with fresh ginger, creating a warm and soothing base that pairs beautifully with tender chicken meatballs seasoned with soy sauce, sesame oil, scallions, and chili garlic sauce. Baby bok choy adds freshness and a subtle crunch, while the wonton wrapper strips transform into soft, delicate ribbons that act like quick-cooking noodles. Each bowl is balanced, flavorful, and easy to digest, making this soup ideal for family dinners, meal prep, or a cozy lunch.
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 4 scallions, white parts finely minced, green parts thinly sliced (reserve greens for garnish)
- 1 large egg, lightly beaten
- 1½ teaspoons grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce
- ½ teaspoon salt
For the Soup
- 8 cups chicken broth
- 2 teaspoons grated fresh ginger
- ¾ teaspoon salt, or to taste
- 6 heads baby bok choy, halved and sliced into 1-inch pieces
- 8 ounces wonton wrappers, cut into ¾-inch-wide strips
For Garnish
- Reserved scallion greens
- Extra chili garlic sauce, optional
Instructions
1) Prepare the chicken meatballs
In a large mixing bowl, add the ground chicken. Sprinkle in the finely minced white parts of the scallions, keeping the green parts aside for later. Pour in the lightly beaten egg, which will help bind the meatballs and keep them tender as they cook. Add the grated fresh ginger, soy sauce, sesame oil, chili garlic sauce, and salt.
Using clean hands or a spoon, gently mix everything together until the ingredients are evenly incorporated. Avoid overmixing, as this can make the meatballs firm instead of soft and juicy. Once combined, shape the mixture into small meatballs about 1 inch in diameter. You should have roughly 30 to 35 meatballs. Place them on a plate or tray in a single layer. If the mixture feels very soft, you can refrigerate the meatballs briefly to make them easier to handle.
2) Prepare the ginger-infused broth
Place a large soup pot over medium-high heat and pour in the chicken broth. Bring it to a gentle boil, then stir in the grated ginger and salt. Reduce the heat slightly and allow the broth to simmer for about 5 minutes. This step allows the ginger to fully infuse the broth, giving it a fragrant and warming flavor base.
3) Add the bok choy and cook the meatballs
Add the sliced baby bok choy to the simmering broth and cook for about 2 minutes, just until it begins to soften but still retains its bright color. Gently lower the chicken meatballs into the pot one by one, spacing them out so they cook evenly and keep their shape.
Cover the pot and let everything simmer for 3 to 5 minutes. The meatballs are done when they float to the surface and are cooked through. Try not to stir too much during this step to avoid breaking the meatballs.
4) Add the wonton strips
Once the meatballs are fully cooked, add the wonton wrapper strips a little at a time, stirring gently between additions to prevent sticking. Let the soup cook uncovered for another 3 to 4 minutes, or until the wonton strips are tender and silky, resembling wide noodle ribbons.
5) Finish and serve
Stir in the reserved scallion greens and taste the broth, adjusting the salt if needed. Ladle the soup into bowls, making sure each serving includes meatballs, bok choy, and wonton strips. If you enjoy extra heat, add a small spoonful of chili garlic sauce on top. Serve hot and enjoy this comforting, ginger-forward soup at its best.