Ginger Chicken Meatball Soup

If you want a cozy soup that still feels light and fresh, this Ginger Chicken Meatball Soup is the kind of dinner that checks every box.

Tender chicken meatballs simmer in a fragrant broth with fresh ginger, garlic, and vegetables, giving you a bowl that feels warming, nourishing, and easy enough for a weeknight. It has the comfort of classic chicken soup, but the ginger adds a brighter, more aromatic twist that makes it stand out.

Why You’ll Love This Recipe

This soup is simple, but it does not taste plain. Ground chicken keeps the meatballs tender, while ginger and garlic bring warmth and depth to both the meatballs and the broth.

It is also flexible. You can keep it brothy and light, add extra greens, or pair it with rice or noodles if you want something heartier.

Ingredients

For the meatballs

• 1 pound ground chicken
• 1 tablespoon fresh ginger, finely grated
• 2 garlic cloves, minced
• 2 green onions, finely sliced
• 1 egg
• 1/3 cup panko breadcrumbs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the soup

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 carrots, sliced thin
• 2 celery stalks, sliced
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups baby bok choy, chopped
• 2 tablespoons chopped cilantro or parsley
• 1 tablespoon soy sauce
• Salt and black pepper, to taste
• Optional: cooked rice or noodles for serving

How to Make Ginger Chicken Meatball Soup

1. In a mixing bowl, combine the ground chicken, ginger, garlic, green onions, egg, breadcrumbs, soy sauce, sesame oil, salt, and pepper. Mix just until combined.
2. Shape the mixture into small meatballs, about 1 to 1 1/2 inches wide.
3. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, then cook for 4 to 5 minutes until they begin to soften.
4. Stir in the ginger and garlic and cook for 30 seconds, just until fragrant.
5. Pour in the chicken broth and soy sauce, then bring the soup to a gentle simmer.
6. Carefully drop in the meatballs one at a time. Simmer for 12 to 15 minutes, or until the meatballs are cooked through.
7. Add the bok choy and cook for 2 more minutes, until just tender.
8. Taste the broth and adjust with salt and pepper. Finish with chopped cilantro or parsley and serve hot.

Helpful Tips

Do not overmix the meatball mixture or the texture can turn firm instead of tender. A gentle mix gives you lighter meatballs.

If you want a stronger ginger flavor, add a few thin slices of ginger to the broth while it simmers. For a fuller meal, serve the soup with jasmine rice, rice noodles, or even a slice of crusty bread.

Variations

You can swap bok choy for spinach, napa cabbage, or extra celery if that is what you have on hand. You can also add a little chili for heat or a squeeze of lime at the end for a fresher finish.

This soup also works well for meal prep because the broth stays light and the flavor gets even better after sitting in the fridge for a day.

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