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–+ servings
Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup for Cozy Nights In

This Ginger Chicken Meatball Soup is a nourishing and immune-boosting dish perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with ground turkey for a lighter option
  • 2 scallions Green Onions Chives can work as a great substitute
  • 2 tablespoons Fresh Ginger Always choose fresh over dried
  • 2 cloves Garlic Use fresh for best flavor
  • 3 tablespoons Soy Sauce Use tamari for a gluten-free version
  • 1 tablespoon Sesame Oil Toasted sesame oil enhances flavor
  • 1/2 cup Breadcrumbs Gluten-free breadcrumbs are a substitute
  • 1 large Egg A flaxseed egg is a suitable egg-free option
  • 1 teaspoon Salt Adjust for personal taste
  • 1/2 teaspoon Pepper Adjust for personal taste
For the Soup
  • 1 tablespoon Vegetable Oil Any neutral oil suffices
  • 1 medium Onion Leeks can be a delightful alternative
  • 4 cups Chicken Broth Opt for low-sodium or homemade for optimal flavor
  • 1 tablespoon Rice Vinegar Optional for a tangy balance
  • 2 cups Baby Bok Choy Substitute with spinach or napa cabbage if needed
  • 2 cups Noodles Optional for increased heartiness
For the Crispy Wontons
  • 1 package Wonton Wrappers Rice paper can be used as a gluten-free alternative
  • Oil for frying Vegetable Oil Choose high smoke-point oil
  • 1 teaspoon Salt Sprinkled on fried wonton strips

Equipment

  • Oven
  • large pot
  • mixing bowl
  • Baking sheet
  • Parchment paper
  • frying pan

Method
 

Making the Soup
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently, roll into 1-inch meatballs, and bake for 15-18 minutes.
  3. Heat vegetable oil in a large pot, add diced onion, and sauté for 3-4 minutes. Add garlic and ginger; cook for 30 seconds.
  4. Pour in chicken broth, soy sauce, and rice vinegar. Stir in sesame oil and bring to a simmer for 5 minutes.
  5. Add baby bok choy and optional noodles. Cook for 3-5 minutes until bok choy is tender.
  6. Gently add baked meatballs to the pot and simmer for 2-3 minutes.
  7. Fry wonton wrappers in vegetable oil until golden and crispy. Drain and sprinkle with salt.
  8. Serve the soup in bowls topped with crispy wonton strips. Enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best results, adjust seasoning to taste and keep wonton strips separate until serving.

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