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Ginger Chicken Meatball Soup with Bok Choy and Crispy Wonton Strips

Ginger chicken meatball soup in a white bowl with baby bok choy and crispy wonton strips
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A light and comforting Asian-inspired soup with tender ginger chicken meatballs, baby bok choy, and crispy wonton strips. A satisfying one-pot weeknight dinner.

Ingredients

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  • 1 lb ground chicken
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 green onion, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 egg, lightly beaten
  • 1/4 cup panko breadcrumbs
  • Salt and pepper to taste
  • 6 cups chicken broth (low-sodium recommended)
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 heads baby bok choy, trimmed and halved lengthwise
  • 1/2 cup sliced mushrooms
  • 1 green onion, sliced for garnish
  • 4–5 wonton wrappers, cut into thin strips
  • Vegetable oil for frying

Instructions

  1. In a large bowl, combine ground chicken, grated ginger, minced garlic, chopped green onion, soy sauce, sesame oil, beaten egg, and panko breadcrumbs. Season with salt and pepper. Mix until just combined. Wet hands and roll into 1-inch meatballs (about 20-24 total).
  2. In a large pot, bring chicken broth to a gentle simmer over medium heat. Add soy sauce, grated ginger, minced garlic, and sesame oil.
  3. Gently lower meatballs into the simmering broth one at a time. Cook for 5-6 minutes until cooked through and no longer pink in the center.
  4. Add baby bok choy and sliced mushrooms. Cook for 2-3 minutes until bok choy is bright green and tender-crisp.
  5. While vegetables cook, heat 1 inch of vegetable oil in a small skillet over medium-high heat. Fry wonton strips in small batches for 1-2 minutes until golden and crispy. Transfer to a paper towel-lined plate.
  6. Ladle soup into bowls. Top with crispy wonton strips and sliced green onions. Serve immediately.

Notes

  • Do not overmix the meatball mixture or the meatballs will turn out dense and tough.
  • Use fresh ginger only. Ground or jarred ginger will not give the same bright flavor in the broth.
  • Fry wonton strips in small batches to keep the oil temperature consistent and the strips crispy.
  • Store soup and wonton strips separately in the refrigerator for up to 3 days. Freeze soup (without wonton strips) for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/ginger-chicken-meatball-soup/