Chicken Meatball Soup
A warm and comforting dish featuring juicy chicken meatballs and fresh vegetables, perfect for any day.
Ingredients
For the Meatballs
- 1 lb ground chicken Use fresh ground chicken for best flavor.
- 1 inch fresh ginger, minced Adjust to taste.
- 2 cloves garlic, minced Add more for stronger garlic flavor.
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free version.
- to taste Salt and pepper Adjust the seasoning according to your taste.
For the Soup
- 2 cups chicken broth Homemade or store-bought.
- 2 cups baby bok choy, chopped Should be tender but still bright green when cooked.
- 1 cup wonton strips Fry until crispy just before serving.
- for garnish Green onions Chopped, for topping the soup.
Instructions
Preparation
- In a bowl, combine ground chicken, minced ginger, garlic, soy sauce, salt, and pepper. Form the mixture into small meatballs.
Cooking
- In a large pot, bring chicken broth to a boil. Add the meatballs and cook until they are fully cooked, about 10 minutes.
- Add baby bok choy and cook for another 2-3 minutes until the bok choy is just wilted.
- In a separate pan, fry wonton strips until they are crispy.
Serving
- Serve the soup in bowls, topped with the crispy wonton strips and garnished with green onions.
Notes
Store soup in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 3 months. Reheat when ready to serve.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 2g
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