Description

This comforting soup features tender, savory chicken meatballs infused with fresh ginger, simmered in a light, aromatic broth. Crisp-tender baby bok choy adds a vibrant green and a delicate texture, complementing the rich flavors of the broth and meatballs. Garnished with fresh green onions, toasted sesame seeds, and a hint of red pepper flakes, this dish offers a harmonious balance of savory, fresh, and subtly spicy notes.

Ingredients

Scale

For the Chicken Meatballs:
1 lb (450g) ground chicken
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1/4 cup chopped green onions (white and light green parts)
1 large egg, lightly beaten
1/4 cup panko breadcrumbs (optional, for binding)
1 tablespoon neutral oil (for searing)
For the Soup:
6 cups chicken broth
1 tablespoon fresh ginger, sliced or grated
2 cloves garlic, sliced
2 tablespoons soy sauce (or tamari)
1 teaspoon sesame oil
4–6 heads baby bok choy, halved or quartered
For Garnish:
2 tablespoons chopped green onions (green parts)
1 teaspoon sesame seeds
1/2 teaspoon red pepper flakes (optional)

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Instructions

Prepare the Meatballs: In a large bowl, combine ground chicken, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 cup chopped green onions, egg, and panko breadcrumbs (if using). Mix gently until just combined, being careful not to overmix. Form the mixture into 1-inch meatballs (about 18-20 meatballs).
Sear the Meatballs: Heat 1 tablespoon neutral oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches and sear until browned on all sides, about 2-3 minutes per side. They don't need to be cooked through at this stage. Remove seared meatballs and set aside.
Build the Broth: In the same pot, add sliced ginger and garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Bring the soup to a gentle simmer.
Simmer the Soup: Carefully add the seared meatballs back into the simmering broth. Reduce heat to medium-low, cover, and let simmer for 10-12 minutes, or until the meatballs are cooked through.
Add Bok Choy: Add the baby bok choy to the soup. Continue to simmer for another 3-5 minutes, or until the bok choy is crisp-tender and bright green.
Serve: Ladle the soup into bowls. Garnish with chopped green onions, sesame seeds, and red pepper flakes (if using). Serve hot.

Notes

Do not overmix the meatball mixture to ensure tender meatballs.

For a spicier kick, add a pinch more red pepper flakes or a dash of chili oil to individual servings.

Baby bok choy cooks quickly; avoid overcooking to maintain its crisp-tender texture.

This soup can be made ahead; store meatballs and broth separately if possible, or reheat gently to prevent bok choy from becoming mushy.

Adjust soy sauce and sesame oil to taste, depending on the saltiness of your broth.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 350
Fat: 18g
Carbohydrates: 15g
Protein: 30g