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–+ servings

Chicken Meatball Soup

A comforting bowl featuring tender chicken meatballs and bright baby bok choy in a savory broth, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the meatballs
  • 1 pound ground chicken Choose lean ground chicken for lighter meatballs.
  • 1/4 cup breadcrumbs Use gluten-free breadcrumbs if needed.
  • 1/4 cup grated Parmesan cheese Omitting this can lower fat and calories.
  • 1 each egg Acts as a binder for the meatballs.
  • 2 cloves garlic, minced Adds flavor.
  • 1 tablespoon fresh ginger, minced Use fresh for best flavor.
For the soup
  • 4 cups chicken broth Use low-sodium broth if desired.
  • 2 cups water Adjust based on desired broth strength.
  • 2 cups baby bok choy, chopped Look for firm stems and bright leaves.
  • 1 cup carrots, sliced Adds sweetness and color.
  • 1 cup mushrooms, sliced For additional umami.
  • to taste Salt and pepper Season to taste.
  • for topping Crispy wonton strips Adds texture.

Method
 

Prepare the meatballs
  1. 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.
Cook the meatballs
  1. Pour chicken broth and water into a large pot and bring to a boil over medium-high heat.
  2. Add the meatballs carefully in batches to the boiling broth to prevent clumping. Cook for about 10 minutes until cooked through.
Add vegetables
  1. 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.
Serve the soup
  1. Ladle the soup into bowls and top with crispy wonton strips.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 4gSodium: 700mgFiber: 2gSugar: 3g

Notes

Store leftovers in airtight containers. Refrigerate for up to 3–4 days or freeze for up to 3 months. Reheat gently, adding water or broth if needed.

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