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–+ servings
Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup: A Cozy, Healthy Comfort Recipe

This Ginger Chicken Meatball Soup is a cozy, healthy comfort food that's perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with lean turkey for a lighter dish.
  • 2 stalks Green Onions Can be swapped with chives.
  • 2 teaspoons Fresh Grated Ginger Fresh is best, but ground works in a pinch.
  • 2 cloves Garlic Use pre-minced for convenience.
  • 1/2 cup Breadcrumbs Gluten-free breadcrumb options available.
  • 1 large Egg Try a flax egg for a vegan option.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Broth
  • 1 small Onion Replace with shallots or leeks if desired.
  • 1 tablespoon Vegetable Oil Olive or coconut oil as substitutes.
  • 4 cups Chicken Broth Opt for low-sodium for a healthier choice.
  • 2 tablespoons Soy Sauce Tamari for gluten-free needs.
  • 1 tablespoon Sesame Oil Olive oil can be used but changes the taste.
  • 1 tablespoon Rice Vinegar Optional; use white or apple cider as substitutes.
For the Greens and Noodles
  • 2 cups Baby Bok Choy Substitute with regular bok choy or spinach if necessary.
  • 4 ounces Thin Rice Noodles or Egg Noodles Use zucchini noodles for a low-carb option.
For the Topping
  • 4 sheets Wonton Wrappers Use tortilla strips as an alternative.
  • 1 cup Vegetable Oil For frying wonton strips; consider baking for a healthier option.

Equipment

  • mixing bowl
  • Baking Sheet
  • pot
  • small pan

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground chicken, green onions, ginger, half of the minced garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and black pepper.
  3. Roll the mixture into 1-inch meatballs and place them on the baking sheet. Bake for 15-18 minutes.
  4. Heat vegetable oil in a pot and sauté the diced onion for about 5 minutes until translucent.
  5. Add remaining garlic and ginger to the pot, cooking for about 30 seconds until fragrant.
  6. Add chicken broth, soy sauce, and rice vinegar, bringing the mixture to a simmer for about 5 minutes.
  7. Add baby bok choy and noodles, cooking for 3-5 minutes until the bok choy is tender.
  8. Stir in the baked meatballs and simmer for an additional 2-3 minutes.
  9. Fry wonton wrappers in vegetable oil until golden and crispy.
  10. Serve the soup in bowls topped with fried wonton strips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 40IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use freshly grated ginger and garlic for best flavor. Avoid overmixing meatballs for tenderness. Store noodles separately when saving leftovers to prevent sogginess.

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