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Ginger Chicken Meatball Soup with Bok Choy Recipe

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4.9 from 137 reviews

This Ginger Chicken Meatball Soup with Bok Choy is a comforting and flavorful dish perfect for cozy nights. Featuring tender baked chicken meatballs infused with fresh ginger, garlic, and sesame oil, simmered in a savory broth with baby bok choy and optional noodles, this soup offers a perfect balance of warmth and nutrition. Crispy fried wonton strips add a delightful crunch to each bowl, enhancing the comforting experience.

Ingredients

For the Meatballs

  • 1 pound Ground Chicken or ground turkey
  • 2 sliced Green Onions (substitute with shallots if needed)
  • 1 tablespoon Fresh Ginger, minced
  • 2 cloves Garlic, minced
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Sesame Oil, toasted
  • 1/2 cup Breadcrumbs (gluten-free works too)
  • 1 large Egg or flaxseed egg for egg-free
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

For the Soup

  • 1 tablespoon Vegetable Oil or canola oil
  • 1 medium Onion or shallots/leeks, sliced
  • 4 cups Chicken Broth (low-sodium preferred)
  • 1 tablespoon Rice Vinegar (optional)
  • 4 cups Baby Bok Choy or spinach/napa cabbage
  • 2 cups Noodles (optional, cook separately if storing)
  • 1 cup Wonton Wrappers, sliced and fried

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the meatballs don’t stick.
  2. Make the Meatball Mixture: In a large bowl, combine the ground chicken, sliced green onions, freshly minced ginger, minced garlic, soy sauce, toasted sesame oil, breadcrumbs, egg, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated to form the meatball mixture.
  3. Shape and Bake Meatballs: Form the mixture into 1-inch diameter meatballs and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes, or until the meatballs are golden brown and fully cooked through.
  4. Sauté Aromatics: While the meatballs bake, heat vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for about 5 minutes until softened. Then add garlic and ginger, cooking for an additional 30 seconds to release their fragrances.
  5. Simmer Soup Base: Pour in the chicken broth, soy sauce, and optional rice vinegar to the pot. Bring the soup to a simmer and cook for about 5 minutes to blend the flavors.
  6. Add Vegetables and Noodles: Stir in the baby bok choy and optional noodles. Continue cooking for 3-5 minutes until the bok choy is tender and the noodles are heated through.
  7. Combine Meatballs with Soup: Gently add the baked meatballs to the soup and simmer for an additional 2-3 minutes to meld the flavors and warm the meatballs through.
  8. Prepare Wonton Crisps: Fry the sliced wonton wrappers in oil until golden brown and crispy. Immediately season with salt and drain them on paper towels to remove excess oil.
  9. Serve and Garnish: Ladle the soup into bowls, top with crispy wonton strips, and garnish with sliced green onions or sesame seeds if desired for extra texture and flavor.

Notes

  • Use gluten-free soy sauce and breadcrumbs to make the recipe gluten-free.
  • For an egg-free version, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
  • The noodles are optional; cook them separately if you plan to store leftovers to maintain their texture.
  • Adjust the seasoning of the soup broth to taste, adding more soy sauce or salt as needed.
  • Use fresh ginger for the best flavor impact in the meatballs and soup base.
  • To save time, meatballs can be baked ahead and refrigerated before adding to soup.

Find it online: https://ameliameals.com/ginger-chicken-meatball-soup-with-bok-choy-recipe/