Chinese Chicken and Shrimp Meatball Soup

I love making this Chinese chicken and shrimp meatball soup when I want something light yet deeply comforting. The tender meatballs are packed with flavor, and the delicate broth feels soothing and nourishing. I find it perfect for chilly evenings or whenever I want a warm, satisfying bowl that isn’t too heavy.

Why You’ll Love This Recipe

I appreciate how the combination of chicken and shrimp creates meatballs that are both juicy and slightly sweet. The broth is simple but flavorful, allowing the ingredients to shine without overpowering them.

I also enjoy how customizable this soup can be. I can add vegetables, adjust the seasoning, or serve it as a starter or main course depending on the occasion.

Ingredients

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

ground chicken
raw shrimp, finely chopped
green onions, finely chopped
garlic, minced
fresh ginger, grated
soy sauce
sesame oil
cornstarch
salt
white pepper
chicken broth
bok choy or napa cabbage
carrots, thinly sliced
fresh cilantro (optional)

Directions

1. In a mixing bowl, I combine ground chicken, finely chopped shrimp, green onions, garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. I mix until just combined.

2. I bring chicken broth to a gentle simmer in a large pot.

3. Using a spoon or small scoop, I shape the mixture into small meatballs and carefully drop them into the simmering broth.

4. I let the meatballs cook for about 6–8 minutes, until they are fully cooked and float to the surface.

5. I add sliced carrots and chopped bok choy or napa cabbage to the pot and cook for another 3–4 minutes until tender.

6. I taste the broth and adjust seasoning if needed.

7. I ladle the soup into bowls and garnish with fresh cilantro if I like.

Servings and Timing

This recipe typically serves 4 people.

Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: Approximately 35–40 minutes

Variations

I sometimes add a handful of rice noodles to make the soup more filling. If I want extra flavor, I include a splash of rice vinegar or a drizzle of chili oil before serving.

For a lighter version, I steam the meatballs separately and add them to the broth just before serving. I also enjoy adding mushrooms for more depth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm the soup gently on the stovetop until heated through. If needed, I add a small splash of broth or water to adjust the consistency.

FAQs

Can I use only chicken or only shrimp?

Yes, I can use just one protein if I prefer, but I find the combination gives the best texture and flavor.

How do I know when the meatballs are done?

I check that they float and ensure they reach an internal temperature of 165°F (74°C).

Can I freeze this soup?

I can freeze the cooked meatballs separately from the broth for better texture, then combine them after reheating.

Is this soup spicy?

No, it’s mild and comforting. I add chili oil or sliced chili if I want heat.

What can I serve with this soup?

I enjoy serving it with steamed rice, dumplings, or a simple cucumber salad.

Conclusion

I truly enjoy making this Chinese chicken and shrimp meatball soup because it’s comforting, flavorful, and satisfying without feeling heavy. The tender meatballs and delicate broth create a balanced dish that feels nourishing and warm. Whenever I want a light yet hearty soup, this is a recipe I happily prepare.