Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips
A flavorful and cozy ginger chicken meatball soup with tender greens, spicy aromatics, and crunchy wonton topping for the perfect comforting meal.
Equipment
- 1 Mixing bowl Large
- 1 Large pot For soup
- 1 Baking sheet To hold raw meatballs
- 1 Paper towel To drain fried wonton strips
Ingredients
Main Ingredients
- 1 pound Ground chicken for meatballs
- 4 Scallions mince whites for mix; greens for garnish
- 1 Egg large
- 2 teaspoons Fresh grated ginger split between meatballs and broth
- Soy sauce to taste
- Sesame oil to taste
- Chili garlic sauce to taste
- Salt to taste
- 8 cups Chicken broth for soup base
- Baby bok choy halved and sliced
- Wonton wrappers cut into strips and fried
- Cooking oil for browning and frying
Instructions
Instructions
- Mix ground chicken, minced scallion whites, egg, ginger, soy sauce, sesame oil, chili garlic sauce, and salt in a big bowl. Be gentle to avoid tough meatballs.
- Roll mixture into 1-inch meatballs and place on a baking sheet.
- Heat oil in a large pot over medium heat and brown meatballs in batches. They do not need to be fully cooked yet.
- Add chicken broth to pot, bring to boil, then reduce to simmer.
- Return meatballs to pot and simmer for 10–12 minutes until cooked through.
- Add baby bok choy and cook for a few minutes until softened but still crisp.
- Meanwhile, fry cut wonton strips in hot oil until crispy. Set on a paper towel to drain.
- Serve soup in bowls, top with wonton strips and scallion greens.
Notes
Leftovers keep well in the fridge for 3–4 days. Freeze meatballs and broth together but store crispy toppings separately.