Description
A quick and easy soup with tender chicken meatballs, fresh ginger, and bok choy, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Ground Chicken (or ground turkey)
- 2 sliced Green Onions (substitute with shallots if needed)
- 1 tablespoon Fresh Ginger (fresh is a must for best flavor)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Sesame Oil (toasted for nutty aroma)
- 1/2 cup Breadcrumbs (gluten-free works too)
- 1 large Egg (or flaxseed egg for egg-free)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 tablespoon Vegetable Oil (or canola oil)
- 1 medium Onion (or shallots/leeks)
- 4 cups Chicken Broth (low-sodium preferred)
- 1 tablespoon Rice Vinegar (optional)
- 4 cups Baby Bok Choy (or spinach/napa cabbage)
- 2 cups Noodles (optional, cook separately if storing)
- 1 cup Wonton Wrappers (sliced and fried)
Instructions
- Mix the meatball ingredients gently and make small balls.
- Brown them in a hot pan with vegetable oil.
- Sauté onion, garlic, and ginger in the same pan to wake the flavors.
- Pour in chicken broth and bring to a low boil.
- Add meatballs and simmer until cooked through.
- Add bok choy near the last few minutes so it stays crisp-tender.
- If you use noodles, boil them in a separate pot and divide into bowls when serving.
- Fry wonton slices separately for texture and add on top.
Notes
Serve with extra soy sauce or rice vinegar for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg