Asian Chicken Meatball Soup Recipe

This tender, comforting Asian Chicken Meatball Soup is made with ground chicken, fresh ginger, and bok choy, ready in just 35 minutes. You will appreciate how the rich, savory broth completely saturates the juicy meatballs and crisp greens. I find myself making this whenever I need a quick, warming dinner on a chilly evening.

Better Than Takeaway

I used to order a similar soup from my local spot whenever I felt under the weather. I quickly realized that making the meatballs at home meant I could pack them with much more fresh ginger and garlic.

The surprise for me was how fast the broth develops its deep flavor. By simmering the meatballs directly in the liquid, they release their savory juices right into the soup.

Jump to Recipe

Asian Chicken Meatball Soup Ingredients

For the Meatballs:

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 2 green onions, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp minced fresh ginger
• 1 clove garlic, minced

For the Soup:

• 6 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 2 cups baby bok choy, chopped
• 1 cup shredded carrots

How To Make Asian Chicken Meatball Soup

1. Mix the meatball ingredients: In a large bowl, combine the ground chicken, panko, green onions, soy sauce, sesame oil, ginger, and garlic.
2. Form the meatballs: Roll the chicken mixture into small, 1-inch balls using wet hands to prevent sticking.
3. Simmer the broth: In a large pot, bring the chicken broth, soy sauce, ginger, garlic, and sesame oil to a gentle boil over medium-high heat.
4. Cook the meatballs: Drop the meatballs carefully into the boiling broth, reduce heat to a simmer, and cook for 10 minutes until they float.
5. Add the vegetables: Stir in the baby bok choy and shredded carrots, cooking for 3 more minutes until the greens wilt.

Recipe Tips

• Keep hands wet: Wetting your hands before rolling prevents the sticky chicken mixture from clinging to your fingers.
• Don’t overmix: Gently fold the meatball ingredients together to keep the final texture light and tender.
• Taste the broth: Adjust the soy sauce and sesame oil right before serving to suit your salt preference.

What To Serve With Asian Chicken Meatball Soup

This soup pairs beautifully with steamed jasmine rice or a side of crispy spring rolls. I also like adding a handful of rice noodles directly into the bowls for a heavier meal.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the cooked meatballs and broth together for up to 2 months, though the bok choy will soften significantly upon reheating.

FAQs

• Can I use ground turkey instead? Yes, ground turkey works as a seamless substitute for the chicken. Just make sure to use a mix of dark and white meat for the best flavor.
• Do I need to brown the meatballs first? No browning is required for this recipe. Dropping them raw into the broth keeps them incredibly tender and flavors the soup.
• What other vegetables can I add? Sliced mushrooms, snap peas, or spinach are great additions. Add them during the last few minutes of cooking so they stay crisp.

Nutrition

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 14g
• Protein: 26g

Try More Recipes:

• Lemony Chicken Feta Meatball Soup Recipe
• Chicken Thigh Mushroom Soup Recipe
• Creamy Chicken Pasta Soup Recipe