Ginger Chicken Meatball Soup

Ginger chicken meatball soup is my favorite kind of comfort food — warm, soothing, and packed with nourishing ingredients. The broth is light yet flavorful, the meatballs are tender with a hint of ginger, and the whole dish feels like something I’d make when I want to take care of myself or someone else.

Why You’ll Love This Recipe

I love this soup because it’s cozy but not heavy. The ginger adds a natural warmth that’s perfect for chilly days or when I’m feeling under the weather. It’s easy to make, full of good-for-you ingredients, and it always hits the spot.

Ingredients

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

For the meatballs:

• Ground chicken

• Garlic, minced

• Fresh ginger, grated

• Green onion, finely chopped

• Soy sauce

• Breadcrumbs

• Egg

• Salt and pepper

For the soup:

• Olive oil or sesame oil

• Onion, chopped

• Garlic, minced

• Fresh ginger, sliced or grated

• Carrots, thinly sliced

• Baby spinach or bok choy

• Chicken broth

• Soy sauce or fish sauce (optional)

• Green onions and lime wedges (for garnish)

Directions

1. I mix the ground chicken with garlic, ginger, green onion, breadcrumbs, egg, soy sauce, salt, and pepper, then form into small meatballs.

2. I heat oil in a large pot and sauté onion, garlic, and sliced ginger until fragrant.

3. I pour in the broth and bring it to a gentle simmer.

4. I carefully drop the meatballs into the simmering broth and cook for 10–12 minutes until they’re cooked through.

5. I add the carrots and cook for a few more minutes until tender.

6. I stir in spinach or bok choy just before serving so it wilts gently.

7. I taste the broth and adjust with more soy sauce, fish sauce, or lime juice as needed.

8. I serve hot with sliced green onions and a wedge of lime.

Servings and timing

This recipe serves 4. It takes 20 minutes to prep and 25 minutes to cook.

Variations

Sometimes I add cooked rice or noodles to make it heartier. I’ve also added mushrooms or zucchini for extra veggies. If I want a spicier version, I throw in chili flakes or a spoonful of chili garlic sauce.

Storage/reheating

I store the soup in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop. It also freezes well, though I prefer freezing the broth and meatballs without greens, then adding fresh greens when reheating.

FAQs

Can I use ground turkey instead of chicken?

Yes. I often switch between the two — both work great in the meatballs.

Can I make the meatballs ahead of time?

Definitely. I shape them in advance and store in the fridge or freeze them raw, then cook them straight in the broth.

Is this soup gluten-free?

To make it gluten-free, I use GF breadcrumbs and tamari instead of soy sauce.

Can I use pre-made meatballs?

Yes, but I prefer homemade ones for better flavor and texture with the ginger.

What can I serve with this soup?

I like a side of jasmine rice, crusty bread, or just enjoy it on its own with a squeeze of lime.

Conclusion

Ginger chicken meatball soup is one of those feel-good meals I keep in rotation. It’s comforting, full of nourishing flavors, and comes together in one pot — perfect for when I need warmth, flavor, and a little bit of calm in a bowl.

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