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Ginger Chicken Meatball Soup with Baby Bok Choy and Crispy Wonton Strips

Ginger Chicken Meatball Soup with Bok Choy and Crunchy Wontons

This Ginger Chicken Meatball Soup with Baby Bok Choy and Crispy Wonton Strips is a comforting bowl of goodness, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Substitute with ground turkey or chicken thigh and breast mix.
  • 2 stalks Green Onions Shallots or chives can be used if unavailable.
  • 1 tablespoon Fresh Ginger Fresh ginger enhances flavor compared to dried.
  • 2 cloves Garlic Fresh is best, but substitutes like paste or powder can be used.
  • 2 tablespoons Soy Sauce Use tamari or coconut aminos for gluten-free options.
  • 1 tablespoon Sesame Oil Toasted variety preferred.
  • 1/2 cup Breadcrumbs Panko or gluten-free breadcrumbs work well.
  • 1 large Egg For a vegan option, use a flaxseed egg or mashed tofu.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For the Soup Base
  • 1 tablespoon Vegetable Oil Any neutral oil is suitable.
  • 1 medium Onion Shallots or leeks can be substituted.
  • 4 cups Chicken Broth Low-sodium is recommended.
  • 1 tablespoon Rice Vinegar Optional, can be omitted.
  • 3 cups Baby Bok Choy Can be replaced with spinach or napa cabbage.
  • 2 cups Noodles Optional, use rice or egg noodles.
  • 10 pieces Wonton Wrappers Cut into strips and fried for topping.

Equipment

  • mixing bowl
  • Baking Sheet
  • Large pot
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, green onions, fresh ginger, minced garlic, soy sauce, sesame oil, breadcrumbs, egg, and a pinch of salt and pepper. Form into 1-inch meatballs and place on the baking sheet. Bake for 15-18 minutes.
  3. In a large pot, heat vegetable oil over medium heat. Add sliced onion and sauté for about 5 minutes. Then add minced garlic and ginger, cooking for another 30 seconds.
  4. Pour in chicken broth, soy sauce, and rice vinegar (if using). Simmer for about 5 minutes.
  5. Gently stir in baby bok choy and any optional noodles. Cook until bok choy is tender, approximately 3-5 minutes.
  6. Carefully add the baked meatballs to the soup. Let them warm through for 2-3 minutes.
  7. In a skillet, heat additional oil over medium-high heat. Fry wonton strips in batches until golden and crispy, about 30-60 seconds per side.
  8. Ladle the soup into bowls and top with crispy wonton strips and optional garnishes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 105mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Let the meat mixture chill before shaping meatballs for best results. Store soup and wonton strips separately to maintain crispiness.

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