Sesame Ginger Chicken Meatball Soup
Tender ginger-scallion chicken meatballs simmer in savory chicken broth with bok choy, then finish with toasted sesame oil for a light, comforting weeknight soup.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 lb (454 g) ground chicken
- 1 tbsp (15 g), finely grated fresh ginger
- 3 medium (about 45 g), thinly sliced scallions
- 0.5 cup (55 g) plain breadcrumbs
- 1 large egg
- 1.25 tsp (7 g) kosher salt
- 8 cups (1.9 L) low-sodium chicken broth
- 4 small heads (about 1 lb/454 g), chopped bok choy
- 2 tbsp (30 mL) soy sauce
- 2 tsp (10 mL) toasted sesame oil
Cooking instructions
- In a large bowl, combine the ground chicken, grated ginger, two-thirds of the sliced scallions, breadcrumbs, egg, and 1/2 teaspoon of the salt. Mix just until combined. With damp hands, shape into 24 small meatballs, about 1 1/2 inches (4 cm) each. (about 10 min)
- Bring the chicken broth, soy sauce, and remaining 3/4 teaspoon salt to a gentle simmer in a large pot over medium-high heat. Carefully add the meatballs, reduce the heat to maintain a gentle simmer, and cook uncovered for 12 to 15 minutes, turning them once, until the centers reach 165°F (74°C) on an instant-read thermometer. (about 15 min) — 165°F (74°C) internal temperature
- Add the chopped bok choy and simmer for 3 to 5 minutes, until the stems are crisp-tender and the leaves are wilted. Stir in the sesame oil, taste, and adjust seasoning if needed. (about 5 min)
- Ladle the soup into four bowls and garnish with the remaining scallions. Serve hot. (about 2 min)