Name: Chicken Meatball Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound Ground chicken (Lean protein; great for meatballs!); 1 inch Fresh ginger, grated (Adds a lovely kick!); 1/4 cup Chopped green onions (For a fresh flavor boost.); 1 piece Egg (Helps bind the meatballs.); 1/2 cup Breadcrumbs (Can sub with gluten-free options.); Salt and pepper (To taste.); 4 cups Chicken broth (Homemade or store-bought works!); 2 cups Baby bok choy, chopped (Can be swapped with spinach or kale.); Wonton strips for garnish (As desired, optional for crunch.)

Table of Contents

Jump to Recipe Print Recipe

This Chicken Meatball Soup takes about 30 minutes to prepare and serves 4.

The Story Behind

This soup features lean ground chicken meatballs seasoned with fresh ginger and green onions, simmered in a warm chicken broth alongside tender baby bok choy.

5 Reasons You’ll Love This Recipe

Quick & Easy: You’re just 30 minutes away from soup heaven.
Flavor Bomb: The combo of ginger and green onions gives this soup a zing you won’t forget.
Healthy Comfort: Lean chicken and fresh veggies make this a guilt-free indulgence.
Customizable: Add any available vegetables.
Perfect for Leftovers: This soup tastes even better the next day (if you can resist finishing it all at once)!

Ingredients You’ll Need

Ingredient	Quantity	Notes
Ground chicken	1 pound	Lean protein; great for meatballs!
Fresh ginger, grated	1 inch	Adds a lovely kick!
Chopped green onions	1/4 cup	For a fresh flavor boost.
Egg	1	Helps bind the meatballs.
Breadcrumbs	1/2 cup	Can sub with gluten-free options.
Chicken broth	4 cups	Homemade or store-bought works!
Baby bok choy, chopped	2 cups	Can be swapped with spinach or kale.
Salt and pepper	To taste	Season to your liking!
Wonton strips	As desired	Optional garnish; adds a nice crunch!

How to Make (Step-by-Step)

STEP 1

In a bowl, mix together ground chicken, grated ginger, green onions, egg, breadcrumbs, and a sprinkle of salt and pepper. Form the mixture into meatballs.

STEP 2

In a large pot, bring chicken broth to a boil. It’s like a bubbling cauldron—just magical!

You Might Also Like : Cauliflower Chickpea Curry: Your New Weeknight Obsession!

STEP 3

Add the meatballs to the broth and let them simmer for about 15 minutes, or until they’re cooked through. Pro tip: Don’t be alarmed if they float a little. They just want to be like “Look at us, we’re delicious!”

STEP 4

Stir in the chopped baby bok choy and cook for another 5 minutes until tender. This is where your kitchen starts smelling like heaven.

STEP 5

Serve hot, garnished with crispy wonton strips if you’re feeling extra fancy. Trust me, this crunch makes all the difference!

Pro Tips for the Best Results

Use day-old bread for breadcrumbs for added flavor.
Experiment with other herbs like cilantro or parsley for an extra layer of freshness.
If you love spice, toss in some red pepper flakes to the broth.
Make a double batch and freeze some for those lazy days!

Fun Variations & Topping Ideas

Variations:

Swap bok choy for spinach or kale if that’s what you have in your fridge.
Throw in some carrots or mushrooms for added depth.

Toppings:

Top with a sprinkle of sesame seeds for an Asian flair.
Drizzle with some soy sauce or a splash of sriracha if you’re feeling adventurous.

Storing and Reheating

Storing:

Store leftover soup in an airtight container in the fridge for up to 3 days.

Reheating:

Reheat gently on the stovetop over medium heat. Add a little broth or water if it seems too thick. No one wants a chunky soup!

Leftover Ideas

Got leftovers? Consider throwing them in a tortilla for a cozy wrap or mixing with some noodles for a hearty lunch. Your leftovers may not have an exciting life, but you can sure jazz them up!

You Might Also Like : Loaded Potato Soup

Frequently Asked Questions (FAQ)

Can I use turkey instead of chicken?

Absolutely! Ground turkey works just as well and is just as delicious.

Is this soup gluten-free?

If you swap out the breadcrumbs with gluten-free alternatives, you’re all set!

Can I make this soup ahead of time?

Totally! Make it a day in advance for even better flavors. You can thank me later.

What can I serve with this soup?

Serve with crusty bread or a refreshing salad; they pair beautifully with the soup.

Conclusion

This Chicken Meatball Soup is a quick and satisfying meal. For more ideas, check out this Ground Chicken Mini Meatball Soup with Noodles.

Chicken Meatball Soup

A quick and cozy chicken meatball soup packed with flavor and fresh vegetables, perfect for cold nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

For the Meatballs

1 pound Ground chicken Lean protein; great for meatballs!
1 inch Fresh ginger, grated Adds a lovely kick!
1/4 cup Chopped green onions For a fresh flavor boost.
1 piece Egg Helps bind the meatballs.
1/2 cup Breadcrumbs Can sub with gluten-free options.
Salt and pepper To taste.

For the Soup

4 cups Chicken broth Homemade or store-bought works!
2 cups Baby bok choy, chopped Can be swapped with spinach or kale.
Wonton strips for garnish As desired, optional for crunch.

Method

Preparation

In a bowl, mix together ground chicken, grated ginger, green onions, egg, breadcrumbs, and a sprinkle of salt and pepper. Don’t be shy—get your hands in there and form those into meatballs!

Cooking

In a large pot, bring chicken broth to a boil.
Add the meatballs to the broth and let them simmer for about 15 minutes, or until they’re cooked through.
Stir in the chopped baby bok choy and cook for another 5 minutes until tender.
Serve hot, garnished with crispy wonton strips if you’re feeling extra fancy.

Notes

Use day-old bread for breadcrumbs for added flavor. Experiment with other herbs like cilantro or parsley for an extra layer of freshness. If you love spice, toss in some red pepper flakes to the broth. Make a double batch and freeze some for those lazy days!