Chicken Meatball Soup
A comforting bowl for busy weeknights
This chicken meatball soup greets you with warm, savory broth, tender seasoned meatballs, and bright baby bok choy for a crisp finish — perfect when you want something soothing but light. For a similar leafy-green boost and Asian-inspired broth, see this bok choy chicken soup for inspiration and flavor ideas.
Why this one becomes a go-to
Simple techniques and few ingredients deliver big flavor: ground chicken keeps the meatballs light, ginger and garlic add a clean aromatic lift, and crispy wonton strips give a crunchy contrast. If you enjoy meatball-based comfort dishes, you might also like a richer take like the baked chicken ricotta meatballs and spinach alfredo sauce for a different weeknight rotation.
What home cooks love about it
Quick highlights
- Light, protein-forward meatballs that stay tender
- Broth-forward bowl ready in about 25 minutes
- Easy swaps for lower calorie or gluten-free versions
- Crispy wonton strips add texture without much effort
Broad cooking flow at a glance
Brown-free technique: mix, roll, simmer, add veggies, finish. This recipe minimizes steps by cooking meatballs directly in simmering liquid so you skip pan-searing and save cleanup. For another soup that uses a similar one-pot approach with hands-on comfort, compare methods in this chicken pot pie soup.
Smart prep steps to speed dinner
- Measure and chop vegetables in one go to streamline timing.
- Mix meatball ingredients just until combined to keep them tender.
- Use a shallow bowl of water to wet your hands if the mixture sticks while forming balls.
- Keep the broth at a gentle boil before adding meatballs so they cook evenly.
Ingredients
1 pound ground chicken, 1/4 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves garlic, minced, 1 tablespoon fresh ginger, minced, 4 cups chicken broth, 2 cups water, 2 cups baby bok choy, chopped, 1 cup carrots, sliced, 1 cup mushrooms, sliced, Salt and pepper to taste, Crispy wonton strips for topping
This list is all you need for a straightforward, comforting soup; for a heartier, potato-forward alternative idea, check out this chicken potato soup to compare textures and pairings.
Swaps and sourcing advice
Choose lean ground chicken for lighter meatballs, or mix dark and white meat for more juiciness. Use fresh ginger when possible — it brightens the broth — but bottled ginger works in a pinch. If you need gluten-free breadcrumbs, substitute crushed rice crackers or gluten-free panko. Look for baby bok choy with firm stems and bright leaves; smaller heads are more tender.
Step-by-step cooking directions
- In a bowl, combine the ground chicken with breadcrumbs, grated Parmesan, the egg, minced garlic, minced fresh ginger, a pinch of salt, and a few grinds of black pepper. Mix gently until the ingredients are evenly incorporated, then roll the mixture into small, bite-sized meatballs.
- Pour the chicken broth and water into a large pot and bring the liquid to a boil over medium-high heat.
- Carefully add the meatballs to the boiling broth in batches so they don’t clump; maintain a steady simmer and cook them for about 10 minutes, or until the centers are cooked through and no longer pink.
- Add the chopped baby bok choy, sliced carrots, and sliced mushrooms to the pot; reduce the heat and simmer for an additional 5–7 minutes until the vegetables are tender-crisp.
- Ladle the soup into bowls and finish each serving with a handful of crispy wonton strips for crunch.
Visual cues and timing to watch for
- Meatballs should be just firm to the touch and register 165°F if measured.
- Broth should be at a gentle rolling boil when you add meatballs, then reduced to a simmer to avoid breaking them apart.
- Carrots should be tender but still offer slight resistance after the 5–7 minute simmer; bok choy leaves will wilt while stems stay slightly crisp.
For an alternative assembly that layers pot ingredients differently, you can compare step timing with this variation in chicken pot pie soup.
Best ways to serve and enjoy
Pair with steamed rice or a warm baguette for dipping; a light soy or chili oil drizzle can add depth for those who like more savory heat.
Serving ideas
- Serve over steamed jasmine rice for a heartier bowl
- Add a soft-cooked egg on top for extra richness
- Offer soy sauce, chili oil, or lime wedges on the side for customization
- Present with extra crispy wonton strips or toasted sesame seeds
How to store leftovers safely
Cool the soup quickly and refrigerate within two hours of cooking to maintain quality and safety. Store in airtight containers.
Storage reminders
- Refrigerate up to 3–4 days
- Freeze for up to 3 months (meatball texture may soften)
- Reheat gently on the stove to avoid overcooking vegetables; add a splash of water or broth if needed
Helpful tools and time-saving tricks
A few inexpensive tools make this faster: a cookie scoop for uniform meatballs, a chef’s knife for quick veggie prep, and a mesh strainer to remove any foam from the simmering broth.
Extra technique tips
- Use a small cookie scoop to portion identical meatballs for even cooking
- Wet your hands between rolls to keep mixture from sticking
- Keep the broth at a simmer rather than a rapid boil to prevent meatballs from falling apart
Flavor and dietary variations to try
Swap or adapt to suit taste or restrictions without changing the basic method.
Easy swaps
- Gluten-free: use GF breadcrumbs or crushed rice cereal
- Lower sodium: use low-sodium broth and adjust seasoning at the end
- More umami: add a splash of fish sauce or soy sauce to the broth
- Vegetarian (alternative): use plant-based ground meat and vegetable stock
Nutrition snapshot (approximate per 1 generous serving)
Calories: 320 kcal
Protein: 28 g
Fat: 14 g
Carbohydrates: 18 g
Serving size: about 1.5–2 cups soup
Nutrition adjustment notes
Reducing or omitting Parmesan and using leaner ground chicken lowers fat and calories; swapping crispy wonton strips for toasted almonds reduces carbs and adds healthy fats.
Common questions answered
Q: Can I make the meatballs ahead of time?
A: Yes — you can form the meatballs and refrigerate them for up to 24 hours before cooking, or freeze raw on a tray then transfer to a bag for longer storage.
Q: How can I keep the meatballs from falling apart?
A: Handle the mixture gently and avoid over-mixing; adding the breadcrumbs and egg helps bind them, and simmering rather than boiling reduces breakage.
Q: Can I use other greens instead of baby bok choy?
A: Absolutely — baby spinach, napa cabbage, or Swiss chard all work; adjust the last simmer time so delicate greens don’t overcook.
Q: Is it okay to use pre-made wonton strips?
A: Yes; store-bought crispy wonton strips are an easy topping, or bake your own cut strips tossed in oil until golden.
A quick nudge to give it a try
This chicken meatball soup is forgiving, fast, and versatile — ideal for a weeknight, a lunch batch, or when you need a bowl that comforts without weighing you down.
Chicken Meatball Soup
Ingredients
Method
- In a bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, minced ginger, and a pinch of salt and pepper. Mix gently until combined, then form into small meatballs.
- Pour chicken broth and water into a large pot and bring to a boil over medium-high heat.
- Add the meatballs carefully in batches to the boiling broth to prevent clumping. Cook for about 10 minutes until cooked through.
- Add chopped bok choy, sliced carrots, and sliced mushrooms to the pot; reduce heat and simmer for an additional 5–7 minutes until the vegetables are tender-crisp.
- Ladle the soup into bowls and top with crispy wonton strips.
