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Ginger Meatball and Noodle Soup

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: dinner, lunch, Main Course, Soup
Cuisine: Asian, Chinese
Keyword: comfort, cozy, easy, healthy,, non-dairy, savory, simple
Servings: 8 servings
Author: Christen Clark

Ingredients

For the meatballs:

  • 1 pound ground chicken (or pork)
  • 1/4 cup low sodium soy sauce
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1/2 tbsp fresh grated ginger
  • 1 clove garlic, grated
  • 1 to 2 dash chili paste such as sriracha
  • 1/2 tbsp sesame oil
  • 1/4 tsp kosher salt

For the soup:

  • 1 tbsp sesame oil
  • 2 cloves fresh garlic grated
  • 1 tbsp fresh ginger grated
  • 1/4 cup soy sauce low sodium
  • 1/4 cup Chinese cooking wine
  • 8 cups chicken broth
  • 2 heads baby bok choy
  • 6-8 cremini mushrooms destemmed and sliced thin
  • 3-4 scallions sliced thin
  • 8 ounces dry noodles boiled separately
  • kosher salt if needed

Instructions

Make the meatballs

  • Combine the ground chicken with soy sauce, egg, panko, ginger, garlic , sesame oil, chili paste and salt. Set aside. When needed, use a 1 ounce scoop to drop meatballs directly into the soup.

Make the soup

  • In a large pot over medium heat, sauté ginger and garlic for about 2 minutes, until fragrant. Add the cooking wine and deglaze. Add the soy sauce and broth. Taste and add salt if needed. Bring the broth to a boil then turn to a simmer.
    Scoop the meatballs into the simmering broth and cook for 15 minutes.
    When the meatballs are cooked through, add the mushrooms and bok choy leaves.
    While the soup is simmering, bring a separate pot with water to a boil. Cook noodles according to their package's instructions.
    Add cooked noodles to a bowl, then ladle over the simmering soup with meatballs, bok choy and mushrooms. Garnish with sesame seeds, scallions, chili paste and/or a fried egg.