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Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

A warm and comforting soup featuring tender chicken meatballs infused with fresh ginger, baby bok choy, and crispy wonton strips, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
For the Soup
  • 4 cups chicken broth
  • 2 cups bok choy, chopped
  • 1 cup baby carrots, sliced
  • 1 cup frozen wonton strips
  • Salt and pepper, to taste
  • Chopped green onions, for garnish

Method
 

Make the Meatballs
  1. In a large bowl, combine the ground chicken, ginger, garlic, soy sauce, and sesame oil. Use your hands to mix everything together until well combined.
Form the Meatballs
  1. Roll the mixture into small, bite-sized meatballs, about an inch in diameter.
Start the Soup Base
  1. In a large pot, bring the chicken broth to a simmer over medium heat. Add the sliced baby carrots and let them cook for about 5 minutes.
Cook the Meatballs
  1. Carefully drop the meatballs into the broth and let them simmer for about 10 minutes until cooked through.
Add the Greens
  1. Stir in the chopped bok choy and season with salt and pepper. Cook for another 5 minutes until tender.
Finish with Wonton Strips
  1. Just before serving, toss in the wonton strips to let them soften slightly.
Serve it Up
  1. Ladle the soup into bowls and garnish with chopped green onions.

Notes

If you can’t find wonton strips, use croutons or baked tortilla strips. This soup keeps well in the fridge; prepare the meatballs ahead of time. You can freeze it; store the soup and wonton strips separately.