Description

This comforting Ginger Chicken Meatball Soup features tender, savory chicken meatballs infused with fresh ginger and garlic, simmered in a clear, aromatic chicken broth. Crisp-tender bok choy adds a vibrant green element and a gentle sweetness, while a garnish of green onions, sesame seeds, and a hint of chili flakes provides a fresh finish and subtle warmth. It’s a nourishing and flavorful bowl, perfect for a light yet satisfying meal.

Ingredients

Scale

For the Chicken Meatballs:
1 pound ground chicken
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
For the Soup:
6 cups chicken broth
1 tablespoon fresh ginger, sliced or grated
2 cloves garlic, sliced
2 heads bok choy, trimmed and quartered
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt to taste
For Garnish:
2 green onions, thinly sliced
1 tablespoon sesame seeds
1 teaspoon chili flakes (optional)

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Instructions

**Prepare the Meatballs:** In a large bowl, combine the ground chicken, grated ginger, minced garlic, panko breadcrumbs, beaten egg, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and black pepper. Mix gently until just combined, being careful not to overmix.
**Form Meatballs:** Roll the mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs.
**Cook Meatballs:** In a large pot or Dutch oven, bring the chicken broth to a gentle simmer over medium heat. Add the sliced ginger and garlic to the broth. Carefully drop the chicken meatballs into the simmering broth.
**Simmer Soup:** Let the meatballs simmer in the broth for 8-10 minutes, or until they are cooked through and float to the surface.
**Add Bok Choy:** Add the quartered bok choy to the pot and continue to simmer for another 3-5 minutes, or until the bok choy is crisp-tender.
**Season and Serve:** Stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Taste and adjust seasoning with salt if needed. Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and chili flakes, if desired. Serve hot.

Notes

For extra flavor, lightly brown the meatballs in a pan with a little oil before adding them to the broth.

Adjust the amount of chili flakes to your preferred spice level.

This soup can be made ahead; store meatballs and broth separately and combine when reheating for best texture.

Consider adding rice noodles or a handful of spinach for a more substantial meal.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 320 kcal
Fat: 13g
Carbohydrates: 15g
Protein: 35g