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Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

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A warm and comforting soup featuring flavorful ground chicken meatballs with ginger and garlic, fresh baby bok choy, and crispy wonton strips, perfect for chilly days.

Ingredients

Scale
  • 1 lb ground chicken
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 egg
  • 1/4 cup bread crumbs
  • 4 cups chicken broth
  • 2 cups baby bok choy, chopped
  • 1 cup wonton strips
  • Soy sauce to taste
  • Salt and pepper to taste
  • Green onions, chopped for garnish

Instructions

  1. In a bowl, combine ground chicken, grated ginger, minced garlic, egg, bread crumbs, salt, and pepper. Mix well and form into meatballs.
  2. In a large pot, bring chicken broth to a simmer.
  3. Add meatballs and cook until they are done, about 10-15 minutes.
  4. Stir in baby bok choy and cook for another 2-3 minutes until wilted.
  5. Add soy sauce to taste.
  6. Serve hot garnished with wonton strips and chopped green onions.

Notes

For gluten-free options, use gluten-free bread crumbs and soy sauce. This soup can be made ahead of time and stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

Keywords: ginger chicken soup, meatball soup, bok choy soup, comfort food

Find it online: https://alexandrarecipes.com/ginger-chicken-meatball-soup-baby-bok-choy/