Go Back

Ginger Chicken Meatball Soup With Baby Bok Choy

Ginger chicken meatball soup with baby bok choy features tender, 1-inch chicken meatballs simmered in a ginger-garlic broth. The bok choy is added at the end so it stays bright green and just tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

ground chicken
  • 1 lb ground chicken
fresh ginger
  • 1 tbsp fresh ginger, grated, divided
garlic cloves
  • 3 clove garlic cloves, minced, divided
scallions
  • 2 tbsp scallions, chopped
egg
  • 1 egg
panko breadcrumbs
  • 0.25 cup panko breadcrumbs
chicken broth
  • 6 cup chicken broth
soy sauce
  • 1 tbsp soy sauce
baby bok choy
  • 4 head baby bok choy, halved
salt and pepper
  • 1 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Make the chicken meatballs
  1. Combine the ground chicken, half the ginger, half the garlic, scallions, egg, and panko in a bowl, mixing until just combined. The mixture should look evenly speckled but not overworked.
  2. Roll the mixture into 1-inch meatballs. Arrange them as you go so they cook evenly when dropped into the broth.
Simmer the broth and meatballs
  1. Bring the chicken broth to a simmer in a large Dutch oven over medium heat with the remaining ginger, remaining garlic, and the soy sauce. Look for steady small bubbles around the edges.
  2. Gently drop the meatballs into the simmering broth and cook for 10-12 minutes, until cooked through. The broth should remain at a gentle simmer, not a hard boil.
Finish with baby bok choy
  1. Add the halved baby bok choy and simmer for 2-3 minutes, until just tender. The leaves should turn bright jade-green and still hold some bite.
  2. Season with salt and pepper before serving. Taste the broth and adjust until the flavors feel balanced and clear.

Notes

Pro tip: Wet your hands slightly when rolling meatballs to prevent sticking, and keep the broth at a gentle simmer so they stay tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through (avoid a vigorous boil). Freezing is not recommended for bok choy because it softens when thawed. For a lighter option, use low-sodium chicken broth and reduced-salt soy sauce to control sodium without losing the ginger-garlic flavor.