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Ginger Chicken Meatball Soup

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Ginger chicken meatball soup is a nourishing, cozy one-pot meal made with tender ginger-spiced chicken meatballs in a light, aromatic broth. It’s perfect for chilly days, meal prep, or anytime you need a comforting and wholesome dish.

Ingredients

  • For the meatballs:
  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • ⅓ cup breadcrumbs
  • 1 egg
  • Salt and pepper, to taste
  • For the soup:
  • 1 tablespoon olive oil or sesame oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, sliced or grated
  • 2 carrots, thinly sliced
  • 5 cups chicken broth
  • 2 teaspoons soy sauce or fish sauce (optional)
  • 2 cups baby spinach or chopped bok choy
  • Green onions and lime wedges, for garnish

Instructions

  1. In a bowl, combine ground chicken, garlic, ginger, green onion, breadcrumbs, egg, soy sauce, salt, and pepper. Mix and form into small meatballs.
  2. Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3–4 minutes.
  3. Pour in chicken broth and bring to a gentle simmer.
  4. Carefully drop meatballs into the simmering broth. Cook for 10–12 minutes, or until meatballs are cooked through.
  5. Add sliced carrots and simmer for another 4–5 minutes, until just tender.
  6. Stir in spinach or bok choy and cook for 1–2 minutes until wilted.
  7. Taste broth and adjust with soy sauce, fish sauce, or lime juice as desired.
  8. Serve hot, garnished with sliced green onions and lime wedges.

Notes

  • Add rice or noodles to make it heartier.
  • Include mushrooms or zucchini for extra vegetables.
  • For a spicier version, add chili flakes or chili garlic sauce.
  • Freeze the broth and meatballs separately, then add fresh greens when reheating.
  • Use tamari and gluten-free breadcrumbs for a gluten-free version.

Nutrition

Find it online: https://recipesbyliza.com/ginger-chicken-meatball-soup/