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Ginger Chicken Meatball Soup With Baby Bok Choy

Ginger chicken meatball soup with baby bok choy is a light, soothing bowl where tender ginger-spiced meatballs simmer in a fragrant broth. The baby bok choy stays bright green and tender-crisp after a short simmer.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

ground chicken
  • 1 lb ground chicken
fresh ginger
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
garlic cloves
  • 2 clove garlic cloves, minced
green onions
  • 2 unit green onions, chopped
egg
  • 1 egg
breadcrumbs
  • 2 tbsp breadcrumbs
chicken broth
  • 6 cup chicken broth
baby bok choy
  • 3 baby bok choy, halved
soy sauce
  • 2 tbsp soy sauce
sesame oil
  • 1 tsp sesame oil
salt and pepper
  • 0.25 tsp salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Make the meatballs
  1. Combine the ground chicken, half the grated ginger, minced garlic, chopped green onions, egg, and breadcrumbs in a bowl. Mix until the mixture is evenly combined and looks cohesive.
  2. Roll the mixture into small meatballs, about 1 tablespoon each. Arrange them on a plate as you go for easy transfer.
Simmer the soup
  1. Bring the chicken broth to a simmer in a large Dutch oven with the remaining ginger, soy sauce, and sesame oil. Maintain a gentle simmer with small bubbles breaking the surface.
  2. Gently drop the meatballs into the simmering broth and cook for 10-12 minutes. The broth should stay at a steady simmer, and the meatballs should no longer look pink in the center.
Add bok choy and finish
  1. Add the halved baby bok choy and simmer for another 3-4 minutes, until tender-crisp. Keep the heat gentle so the leaves stay bright green.
  2. Season with salt and pepper to taste and serve hot. Taste the broth and adjust seasoning right before serving.

Notes

Wet your hands slightly when rolling the meatballs to prevent sticking, and aim for a gentle simmer rather than a hard boil. Store leftovers in the refrigerator for up to 3 days; reheat until steaming. For a lighter option, use low-sodium chicken broth and reduce added salt to keep the flavor balanced.