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Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Savor comfort in every bowl with this Ginger Chicken Meatball Soup featuring baby bok choy & wonton strips.

Ingredients

Scale
  • For the Meatballs
  • 1pound ground chicken
  • 4scallions, white parts finely minced, green parts thinly sliced (reserve greens for garnish)
  • 1large egg, lightly beaten
  • 1½ teaspoonsgrated fresh ginger
  • 1 tablespoonsoy sauce
  • 1 tablespoonsesame oil
  • 1 tablespoonchili garlic sauce (use more or less depending on spice preference)
  • ½ teaspoonsalt
  • For the Soup
  • 8 cupschicken broth
  • 2 teaspoonsgrated fresh ginger
  • ¾ teaspoonsalt (or to taste)
  • 6heads baby bok choy, halved and sliced into1-inch pieces
  • 8 ounceswonton wrappers, cut into¾-inch-wide strips
  • For Garnish
  • Reserved scallion greens
  • Extra chili garlic sauce (optional)

Instructions

  1. 1. Prepare the Meatballs
  2. In a large bowl, combine the ground chicken, scallion whites, egg, ginger, soy sauce, sesame oil, chili garlic sauce, and salt.
  3. Mix until the ingredients are just combined—avoid overmixing to keep the meatballs tender.
  4. Form the mixture into 1-inch meatballs (about 30–35 pieces). Arrange them on a plate or tray and set aside.
  5. (You can refrigerate them for up to 24 hours before cooking.)
  6. 2. Prepare the Broth
  7. In a large soup pot or Dutch oven, pour in the chicken broth and bring to a gentle boil over medium-high heat.
  8. Add the remaining ginger and salt, stirring to combine.
  9. Once the broth begins to bubble, reduce the heat slightly and simmer for 5 minutes to allow the flavors to develop.
  10. 3. Add Vegetables and Meatballs
  11. Add the chopped bok choy to the simmering broth and let it cook for 2 minutes.
  12. Slowly drop the meatballs into the broth one by one, being careful not to overcrowd the pot.
  13. Cover and simmer for 3–5 minutes, or until the meatballs are cooked through and float to the top.
  14. (The internal temperature should reach 165°F.)
  15. 4. Add the Wonton Strips
  16. Once the meatballs are cooked, add the wonton strips a handful at a time.
  17. Cook uncovered for another 3–4 minutes, stirring gently to prevent sticking.
  18. The wonton strips should be tender but not mushy.
  19. 5. Finish and Serve
  20. Stir in the scallion greens and adjust seasoning with salt if needed.
  21. Ladle the soup into bowls and top with a drizzle of chili garlic sauce for extra heat, if desired.
  22. Serve immediately while hot.
  23. Chef’s Tips
  24. If the meatball mixture feels too soft, refrigerate it for 15–20 minutes before shaping.
  25. You can use ground turkey instead of chicken for a similar flavor.
  26. For a lighter version, substitute the wonton wrappers with thin rice noodles.
  • Author: Chef mia