Ginger Chicken Meatball Soup That's Comforting and Healthy

A nourishing bowl of Ginger Chicken Meatball Soup, packed with flavor and healthy ingredients to warm your soul.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meatballs

1 pound Ground Chicken Substitute with ground turkey if preferred.
2 tablespoons Green Onions Finely chopped; shallots or chives can be used.
1 tablespoon Fresh Ginger Minced.
2 cloves Garlic Minced.
2 tablespoons Soy Sauce Tamari or coconut aminos are gluten-free alternatives.
1 tablespoon Sesame Oil Substitute with a neutral oil if desired.
1/2 cup Breadcrumbs Panko or gluten-free options work well.
1 large Egg Flaxseed egg or mashed tofu can be used for an egg-free version.
to taste Salt
to taste Pepper

For the Soup

1 tablespoon Vegetable Oil Any neutral oil like canola.
1 large Onion Diced.
4 cups Chicken Broth Low-sodium preferred.
1 tablespoon Rice Vinegar Optional.
2 cups Baby Bok Choy Substitutes include spinach or napa cabbage.
2 cups Noodles Optional; cook separately.

For the Crispy Wonton Strips

8 pieces Wonton Wrappers Fried for crunch.
1 cup Vegetable Oil For frying.
to taste Salt

Equipment

Mixing Bowl
Baking Sheet
Large Pot
frying pan

Method

Directions

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently and form into 1-inch balls. Place on the baking sheet.
Bake meatballs for 15-18 minutes, until golden and cooked through.
Heat vegetable oil in a large pot over medium heat. Sauté onion for about 5 minutes, add garlic and ginger, sauté for another 30 seconds.
Pour in chicken broth and bring to simmer. Add soy sauce and rice vinegar if using.
Add baby bok choy and optional noodles, cooking for 3-5 minutes.
Incorporate baked meatballs into the soup and allow to simmer for 2-3 minutes.
Fry wonton wrappers in vegetable oil for 30-60 seconds until golden. Drain on paper towels and sprinkle with salt.
Serve soup hot, topped with crispy wonton strips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 4 days, keeping wonton strips separate to maintain crispness.

Tried this recipe?

Let us know how it was!