Ginger Chicken Meatball Soup

Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips is a warm, quick, and healthy bowl you can make any night.

introduction — Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

This Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips is light, flavorful, and easy to make.
It uses simple ingredients and comes together fast for a weeknight meal. For a bright, related chicken soup idea try the ginger-lime chicken and mushroom soup with cilantro rice for more flavor ideas.

why make Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Make this Ginger Chicken Meatball Soup when you want comfort without heavy work.
It is full of ginger, tender chicken meatballs, crisp bok choy, and soft wonton strips for texture.

how to make Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Follow a few clear steps and you will have a bowl ready in about 30 minutes. Keep the meatballs small so they cook fast and stay tender.

Ingredients : Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

• For the Meatballs:
  • 1 pound ground chicken
  • 4 scallions, white parts finely minced, green parts thinly sliced (reserve greens for garnish)
  • 1 large egg, lightly beaten
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic sauce (adjust to taste)
  • ½ teaspoon salt
• For the Soup:
  • 8 cups chicken broth
  • 2 teaspoons grated fresh ginger
  • ¾ teaspoon salt (or to taste)
  • 6 heads baby bok choy, halved and sliced into 1-inch pieces
  • 8 ounces wonton wrappers, cut into ¾-inch-wide strips
• For Garnish:
  • Reserved scallion greens
  • Extra chili garlic sauce (optional)

Directions : Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

1. Prepare the Meatballs

   • In a large bowl, combine ground chicken, scallion whites, egg, ginger, soy sauce, sesame oil, chili garlic sauce, and salt.
   • Mix just until combined—do not overmix. Form into 1-inch meatballs (about 30–35). Chill up to 24 hours if desired.

2. Prepare the Broth

   • In a large pot, bring chicken broth to a gentle boil over medium-high heat.
   • Add remaining ginger and salt. Simmer 5 minutes to develop flavor.

3. Add Vegetables and Meatballs

   • Add chopped bok choy to the simmering broth and cook 2 minutes.
   • Drop meatballs in slowly, not crowding the pot. Cover and simmer 3–5 minutes until meatballs float and reach 165°F.

4. Add the Wonton Strips

   • Add wonton strips a handful at a time. Cook uncovered 3–4 minutes, stirring gently.
   • Wonton strips should be tender but not mushy.

5. Finish and Serve

   • Stir in scallion greens and taste for salt. Ladle into bowls and add chili garlic sauce if you like heat. Serve hot.

Chef’s Tips:

• If the mix feels soft, chill 15–20 minutes before shaping.
• Use ground turkey as an option.
• For a lighter bowl, swap wonton strips for thin rice noodles.

how to serve Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Serve this Ginger Chicken Meatball Soup hot in deep bowls so the broth stays warm.
Garnish with scallion greens and a drizzle of chili garlic sauce for extra spice, and offer soy sauce on the side. For another cozy soup idea with rich broth try the creamy chicken broth soup with bacon, vegetables, and pastina.

how to store Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Cool the soup to room temperature before storing.

• Refrigerate in an airtight container for up to 3 days.
• Freeze the broth and meatballs (without wonton strips) for up to 2 months; add fresh wonton strips or noodles when reheating.

tips to make Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

• Use small, uniform meatballs so they cook evenly.
• Slice bok choy into similar-sized pieces for even cooking.
• Add wonton strips at the end to avoid them getting too soft.
• Taste the broth and adjust salt after adding meatballs and bok choy.

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

• Make it spicier: add more chili garlic sauce or a splash of sriracha.
• Make it lighter: replace wonton strips with rice vermicelli.
• Make it heartier: add mushrooms or thinly sliced carrots to the broth.

FAQs — Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Q: Can I freeze the meatballs for later use?
A: Yes. Freeze cooked meatballs in a single layer, then transfer to a bag for up to 2 months. Reheat in broth.

Q: Can I make this without chicken broth?
A: You can use water and add extra soy sauce and ginger, but chicken broth gives deeper flavor.

Q: Where can I buy wonton wrappers?
A: You can find wonton wrappers at most grocery stores or online. Buy it here.

Q: Can I use frozen bok choy?
A: Fresh bok choy works best for texture, but frozen can work if added gently and not overcooked.

Q: Any quick swap for sesame oil?
A: Use a mild vegetable oil plus a drop of toasted sesame seeds if you lack sesame oil.

Try our chicken and mushroom wonton noodle soup for another simple soup idea.

Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

A warm, quick, and healthy bowl of ginger chicken meatball soup with tender chicken meatballs, crisp bok choy, and soft wonton strips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Asian, Healthy

Servings 6 servings

Calories 300 kcal

Ingredients

  

For the Meatballs

• 1 pound ground chicken
• 4 scallions, white parts finely minced, green parts thinly sliced (reserve greens for garnish)
• 1 large egg, lightly beaten
• 1.5 teaspoons grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon chili garlic sauce (adjust to taste)
• 0.5 teaspoon salt

For the Soup

• 8 cups chicken broth
• 2 teaspoons grated fresh ginger
• 0.75 teaspoon salt (or to taste)
• 6 heads baby bok choy, halved and sliced into 1-inch pieces
• 8 ounces wonton wrappers, cut into ¾-inch-wide strips

For Garnish

• reserved scallion greens
• extra chili garlic sauce (optional)

Instructions

 

Prepare the Meatballs

• In a large bowl, combine ground chicken, scallion whites, egg, ginger, soy sauce, sesame oil, chili garlic sauce, and salt.
• Mix just until combined—do not overmix. Form into 1-inch meatballs (about 30–35). Chill up to 24 hours if desired.

Prepare the Broth

• In a large pot, bring chicken broth to a gentle boil over medium-high heat.
• Add remaining ginger and salt. Simmer 5 minutes to develop flavor.

Add Vegetables and Meatballs

• Add chopped bok choy to the simmering broth and cook 2 minutes.
• Drop meatballs in slowly, not crowding the pot. Cover and simmer 3–5 minutes until meatballs float and reach 165°F.

Add the Wonton Strips

• Add wonton strips a handful at a time. Cook uncovered 3–4 minutes, stirring gently.
• Wonton strips should be tender but not mushy.

Finish and Serve

• Stir in scallion greens and taste for salt. Ladle into bowls and add chili garlic sauce if you like heat. Serve hot.

Notes

Use small, uniform meatballs so they cook evenly. Slice bok choy into similar-sized pieces for even cooking. Add wonton strips at the end to avoid them getting too soft. Taste the broth and adjust salt after adding meatballs and bok choy.

Keyword Bok Choy Soup, Ginger Chicken Soup, healthy soup, Meatball Soup, Quick Soup