Description
Our Ginger Chicken Meatball Soup with Baby Bok Choy brings a delightful fusion of flavors and comfort to your meal.
Ingredients
Scale
- 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