Indulging in a warm bowl of soup is one of life’s simple pleasures, and our Ginger Chicken Meatball Soup with Baby Bok Choy brings comfort and vitality to your dining table. This dish not only satisfies your hunger but also rejuvenates your spirit with its fragrant ginger-hinted broth and tender chicken meatballs. Whether you’re feeling under the weather or simply looking for a light yet hearty dinner option, this soup fits the bill perfectly.
Imagine digging into a steaming bowl filled with savory chicken meatballs, fresh bok choy, and the delightful crunch of crispy wonton strips. Each spoonful boasts the perfect balance of flavors and textures, making it a dish that everyone in the family can enjoy. Plus, with minimal prep time and the ability to cook everything in one pot, this recipe is as simple as it is satisfying. It’s time to discover why we believe this dish will become a staple in your cooking repertoire!
Why You’ll Love This Ginger Chicken Meatball Soup
- Healthier Option: Made with ground chicken, this soup is lower in fat than traditional meatball soups, without compromising flavor.
- Quick to Prepare: With a total time of just 40 minutes, you can whip this comforting dish together in no time.
- Versatile Ingredients: Customize with your favorite vegetables or spices to make it your own.
- Family-Friendly: A mouthwatering meal that appeals to both kids and adults—perfect for family dinners.
- Satisfying & Filling: Buoyant meatballs and noodles, combined with nutritious bok choy, make this dish truly satisfying.
Preparation Phase & Tools to Use
Before diving into this delicious ginger chicken meatball soup, it’s essential to set up your kitchen workspace for success. Preheat your oven to 400°F (200°C), and prepare a baking sheet lined with parchment paper; this will be crucial for baking those juicy meatballs to perfection.
You will need a large bowl for mixing your meatball ingredients and a large pot to prepare the broth and vegetables. A skillet will also come in handy for frying the wonton strips until they reach golden crispiness. Having your ingredients prepped and measured before you start will help streamline the cooking process and make your time in the kitchen more enjoyable.
Ingredients
- 1 lb ground chicken
- 2 green onions, chopped
- 2 tsp fresh grated ginger (for meatballs)
- 1 tbsp fresh grated ginger (for broth)
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1/4 cup breadcrumbs
- 1 large egg
- Salt, to taste
- Black pepper, to taste
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 6 cups chicken broth
- 1 tsp rice vinegar (optional)
- 4 heads baby bok choy, halved or quartered
- 4 oz thin rice noodles or egg noodles (optional)
- 6 wonton wrappers, sliced into strips
- Vegetable oil for frying wonton strips
- Salt for seasoning wonton strips
Instructions
Step 1: Prepare the Meatballs
Start by combining the ground chicken, chopped green onions, 2 teaspoons of freshly grated ginger, half of the minced garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, breadcrumbs, and the egg in a large bowl. It’s essential to mix these ingredients gently until just combined; overmixing may result in tough meatballs. Once mixed, shape the mixture into approximately 1-inch meatballs and arrange them on your prepared baking sheet. Bake in the preheated oven for 15 to 18 minutes, or until they are cooked through and lightly golden.
Step 2: Sauté the Aromatics
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced onion and sauté for about 5 minutes, or until the onions have softened and become translucent. With the onions ready, throw in the remaining minced garlic and 1 tablespoon of grated ginger, cooking for an additional 30 seconds to release their fragrant aromas which will provide a robust flavor base for your soup.
Step 3: Build the Broth
Now it’s time to pour in your chicken broth, along with the remaining soy sauce and optional rice vinegar. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes. This allows the flavors to meld beautifully and creates a delightful broth that will suit your meatballs perfectly.
Step 4: Add Vegetables and Noodles
Once the broth has simmered, add the halved or quartered baby bok choy, along with the optional thin rice noodles or egg noodles if you’re using them. Cook for an additional 3 to 5 minutes, or until the bok choy is tender and bright green—this step ensures that the vegetables retain their vibrant color and crunch.
Step 5: Combine Meatballs and Serve
Finally, add the baked chicken meatballs to your soup. Allow them to simmer in the broth for an additional 2 to 3 minutes, which lets the flavors incorporate fully. Meanwhile, in a separate skillet, heat vegetable oil and fry the wonton strips in batches until they are golden and crispy. Make sure to drain them on paper towels and season with salt to taste.
Now ladle your steaming soup into bowls, top with crispy wonton strips, and serve hot!
Variations
- Protein: Substitute ground turkey or lean beef for chicken for an alternative protein choice.
- Vegetables: Feel free to add other vegetables like shredded carrots, snap peas, or mushrooms to enhance the nutrition and flavor.
- Spices: Add a splash of chili oil or a dash of sriracha for a spicy kick that balances the soup’s richness.
Cooking Notes
- Take care not to overmix the meatball mixture; this is the secret to keeping them tender and juicy.
- For maximum flavor, always use freshly grated ginger. It makes a noticeable difference.
- When storing leftovers, cook noodles separately to prevent them from getting soggy.
- Keep wonton strips stored at room temperature separately to maintain their crispiness until serving.
- For a gluten-free version, consider using tamari instead of soy sauce and opt for gluten-free breadcrumbs.
- You can also freeze the broth and meatballs separately for easy meal prep— they can be frozen for up to 3 months.
Serving Suggestions
- Pair your soup with a side of steamed rice or a light salad for a complete meal.
- Add a sprinkle of chopped cilantro or basil on top for an aromatic finish.
- For extra crunch, serve alongside homemade or store-bought spring rolls.
Tips
- Experiment by adding different herbs such as mint or cilantro for fresh flavors.
- Customize the broth by using low-sodium chicken broth if you’re watching your salt intake.
- Serve the soup in deep bowls to keep it warm longer, making it the perfect option for chilly nights.
- For those who enjoy a bit of tang, a splash of lime just before serving elevates the flavor profile.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 30g
- Sodium: 800mg
FAQs
Can I make this soup ahead of time?
Yes! You can prepare the meatballs and broth beforehand. Simply store them separately in the refrigerator and combine them on the day you plan to serve.
What can I substitute for baby bok choy?
If you can’t find baby bok choy, feel free to use spinach or kale as excellent alternatives. They will add a similar nutritional profile.
Is this recipe suitable for meal prep?
Absolutely! Store each component separately in airtight containers. It will keep well for a few days and can be reheated easily.
Can I add more vegetables to this soup?
Yes! You can add other vegetables like carrots, mushrooms, or snow peas according to your taste preferences.
Conclusion
Our Ginger Chicken Meatball Soup with Baby Bok Choy brings a delightful fusion of flavors and comfort to your meal, perfect for any day of the week. Its simple preparation and wholesome ingredients create the ideal dish for family dinners or cozy nights in. Not only is it a feast for the taste buds, but it’s also nutritious and satisfying. We encourage you to try out this recipe and even experiment with the ingredients to make it uniquely yours. Do let us know in the comments how it turned out, or share your variations! Happy cooking!
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Ginger Chicken Meatball Soup with Baby Bok Choy
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Our Ginger Chicken Meatball Soup with Baby Bok Choy brings a delightful fusion of flavors and comfort to your meal.
Ingredients
- 1 lb ground chicken
- 2 green onions, chopped
- 2 tsp fresh grated ginger (for meatballs)
- 1 tbsp fresh grated ginger (for broth)
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1/4 cup breadcrumbs
- 1 large egg
- Salt, to taste
- Black pepper, to taste
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 6 cups chicken broth
- 1 tsp rice vinegar (optional)
- 4 heads baby bok choy, halved or quartered
- 4 oz thin rice noodles or egg noodles (optional)
- 6 wonton wrappers, sliced into strips
- Vegetable oil for frying wonton strips
- Salt for seasoning wonton strips
Instructions
- Start by combining the ground chicken, chopped green onions, 2 teaspoons of freshly grated ginger, half of the minced garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, breadcrumbs, and the egg in a large bowl. It’s essential to mix these ingredients gently until just combined; overmixing may result in tough meatballs. Once mixed, shape the mixture into approximately 1-inch meatballs and arrange them on your prepared baking sheet. Bake in the preheated oven for 15 to 18 minutes, or until they are cooked through and lightly golden.
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced onion and sauté for about 5 minutes, or until the onions have softened and become translucent. With the onions ready, throw in the remaining minced garlic and 1 tablespoon of grated ginger, cooking for an additional 30 seconds to release their fragrant aromas which will provide a robust flavor base for your soup.
- Now it’s time to pour in your chicken broth, along with the remaining soy sauce and optional rice vinegar. Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes. This allows the flavors to meld beautifully and creates a delightful broth that will suit your meatballs perfectly.
- Once the broth has simmered, add the halved or quartered baby bok choy, along with the optional thin rice noodles or egg noodles if you’re using them. Cook for an additional 3 to 5 minutes, or until the bok choy is tender and bright green—this step ensures that the vegetables retain their vibrant color and crunch.
- Finally, add the baked chicken meatballs to your soup. Allow them to simmer in the broth for an additional 2 to 3 minutes, which lets the flavors incorporate fully. Meanwhile, in a separate skillet, heat vegetable oil and fry the wonton strips in batches until they are golden and crispy. Make sure to drain them on paper towels and season with salt to taste.
- Now ladle your steaming soup into bowls, top with crispy wonton strips, and serve hot!
Notes
Take care not to overmix the meatball mixture; this is the secret to keeping them tender and juicy. For maximum flavor, always use freshly grated ginger. It makes a noticeable difference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 30 g