Name: Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: For the meatballs:; 1 lb ground chicken; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 green onions, finely chopped; 1 tbsp soy sauce; 1 tsp sesame oil; 1 egg; 1/3 cup panko breadcrumbs; Salt and pepper, to taste; For the soup:; 6 cups chicken broth; 1 inch fresh ginger, sliced; 2 cloves garlic, smashed; 1 tbsp soy sauce; 3 cups baby bok choy, halved or chopped; 1 tsp sesame oil; 2 green onions, sliced (for garnish); For wonton strips:; 4–6 wonton wrappers, sliced into strips; Oil for frying; Salt, for sprinkling

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Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips is a warm, nourishing bowl I love turning to when I want something cozy but light. The chicken meatballs are tender and full of fresh ginger and scallion flavor, and the broth is fragrant, soothing, and layered with subtle Asian-inspired notes. Paired with crisp-tender baby bok choy and crispy wonton strips, this soup is both hearty and refreshing.

Why You’ll Love This Recipe

I love this soup because it’s a complete meal in a bowl — comforting, healthy, and deeply satisfying without being heavy. The ginger gives it a warm, healing quality that’s perfect for colder days or when I need an immune boost. It’s also easy to make and comes together with simple, wholesome ingredients. The crispy wonton strips on top add a perfect crunch to contrast the silky broth and tender meatballs. Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:

Ground chicken
Fresh ginger (grated)
Garlic (minced)
Green onions (finely chopped)
Soy sauce
Sesame oil
Egg
Panko breadcrumbs
Salt and pepper

For the soup:

Chicken broth
Fresh ginger (sliced)
Garlic (smashed)
Soy sauce
Baby bok choy (halved or chopped)
Sesame oil
Green onions (for garnish)
Wonton wrappers (sliced and fried for strips)

Directions

I start by mixing the ground chicken, ginger, garlic, green onions, soy sauce, sesame oil, egg, panko, salt, and pepper in a bowl until just combined.
I form the mixture into small meatballs, about 1 to 1.5 inches in size, and set them aside.
In a large pot, I bring the chicken broth to a gentle boil with sliced ginger, garlic, and a splash of soy sauce.
I carefully drop the meatballs into the broth, reduce the heat, and let them simmer for 12–15 minutes, or until cooked through.
I add the baby bok choy and let it wilt for about 2–3 minutes — just until it’s bright green and tender.
I drizzle in a bit of sesame oil and taste the broth, adjusting salt or soy sauce if needed.
For the wonton strips, I slice wonton wrappers into thin strips and fry them in a little oil until golden and crispy. I drain them on paper towels and sprinkle with a pinch of salt.
I ladle the soup into bowls, top with green onions and wonton strips, and serve hot.

Servings and timing

This recipe serves 4–5 people. It takes about 20 minutes to prep and 25 minutes to cook, so it’s ready in under 45 minutes.

Variations

I sometimes add thin rice noodles or vermicelli to make it more filling.
For extra vegetables, I toss in mushrooms, shredded carrots, or snap peas.
If I don’t have ground chicken, I use turkey or even ground pork.
A splash of rice vinegar or lime juice brightens the broth if I want a tangier flavor.
Chili oil or fresh sliced chili adds some heat if I want it spicier.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. The flavors get even better the next day. I reheat gently on the stovetop or in the microwave. I store the wonton strips separately so they stay crispy and just add them when I’m ready to eat. Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips

FAQs

Can I make the meatballs ahead of time?

Yes, I often form the meatballs ahead and keep them in the fridge for up to 24 hours or freeze them raw for later.

Can I freeze this soup?

I freeze the soup without the bok choy or wonton strips. The broth and meatballs freeze well. I add fresh bok choy when reheating for the best texture.

How do I keep the wonton strips crispy?

I store them in an airtight container at room temperature and only add them to the soup just before serving.

Is this soup gluten-free?

It can be! I use gluten-free soy sauce and gluten-free breadcrumbs, and skip the wonton strips or use a gluten-free version.

What’s the best way to serve this?

I serve it hot with extra green onions, sesame oil, and a few crunchy wonton strips on top. A squeeze of lime or chili oil makes it even better.

Conclusion

Ginger Chicken Meatball Soup with Baby Bok Choy and Wonton Strips is the kind of meal I turn to when I want something warm, comforting, and packed with flavor. It’s nourishing without being heavy, easy to prepare, and endlessly customizable. Whether I’m recovering from a cold or just want something cozy and wholesome, this soup always hits the spot.