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.
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.