Chicken Meatball Soup
A comforting soup that combines tender chicken meatballs with vibrant vegetables in a flavorful broth, perfect for chilly days and customizable to your taste.
Ingredients
For the Meatballs
- 1 pound ground chicken Lean protein source
- 1 inch fresh ginger, grated Adds flavor and warmth
- 1/4 cup green onions, chopped Provides freshness
- 2 cloves garlic, minced Enhances flavor
- Salt and pepper to taste salt and pepper For seasoning
For the Soup
- 4 cups chicken broth Base of the soup
- 2 cups baby bok choy, chopped Adds nutrition and color
- 1 tablespoon soy sauce For umami flavor
- Wonton strips wonton strips for garnish Adds crunch
Instructions
Preparation
- In a bowl, mix ground chicken, ginger, green onions, garlic, salt, and pepper. Form the mixture into meatballs.
Cooking
- In a large pot, bring chicken broth to a simmer.
- Add meatballs and cook until they are no longer pink, about 10 minutes.
- Stir in baby bok choy and soy sauce, cooking for an additional 2-3 minutes.
- Serve hot, garnished with crispy wonton strips.
Notes
For best results, ensure meatballs reach an internal temperature of 165°F. Serve with crusty bread or a salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.