Asian Chicken Meatball Soup

Asian Chicken Meatball Soup is the kind of comforting meal I make when my family wants something nourishing but light on effort. Tender chicken meatballs in a fragrant broth filled with greens come together quickly for a dinner that tastes like you spent hours cooking.

My first time making this was after a chilly fall soccer game. Everyone came indoors craving warmth, and now the bright herbs and gentle spice make it a regular request.

Ingredients

• Ground chicken: provides a lean and tender base for the meatballs you can also choose ground turkey beef or pork for more richness
• Kosher salt: enhances the flavors and seasons the broth
• Fresh lemongrass: gives a citrusy aroma slice from the base and use only the tender part
• Shallot: adds gentle sweetness look for firm shiny bulbs without bruising
• Ginger: brings warmth and depth grate fresh for best flavor
• Garlic: boosts savory notes use fresh cloves for punch
• Scallions: add mild onion flavor choose bright green stalks use both white and green parts
• Jalapeno: supplies mild heat you can leave it out or swap in more for extra spice
• Chicken broth: is the soup’s foundation select organic or homemade for the cleanest taste
• White pepper: delivers delicate heat and earthiness
• Bok choy or fresh greens: bring crunch and color baby spinach and Asian greens are good options
• Toasted sesame oil: finishes with nutty richness drizzle just before serving
• Fresh herbs: like cilantro basil or chives add brightness to the final bowl choose the freshest leaves

Step-by-Step Instructions

Make the Meatball Mixture:

In a medium bowl combine ground chicken salt finely chopped lemongrass minced shallot grated ginger minced garlic green tops of scallions and chopped jalapeno Mix by hand using damp hands to keep the mixture from sticking Work just enough to combine everything well

Shape the Meatballs:

With wet hands roll the mixture into small balls about the size of a cherry or walnut Arrange them evenly on a parchment lined baking sheet to prevent sticking Remember they will grow in size as they cook

Prepare the Broth:

In a large soup pot pour in the chicken broth Add the sliced white parts of the scallions or leeks Gently bring it to a boil over medium high heat Add a pinch of white pepper and salt tasting as you go

Poach the Meatballs:

Carefully drop the raw meatballs into the simmering broth Do this in batches if needed so the temperature stays steady Let them cook gently for about five minutes until they float and are fully cooked through Cut one open to check if unsure

Add the Greens and Finish:

In the last minute of cooking add the fresh greens or bok choy to the pot Stir just until wilted and vibrant Drop in the rest of the scallions and your choice of chopped fresh herbs

Serve and Garnish:

Ladle the soup into bowls Top each with sliced chilies for heat and drizzle with toasted sesame oil Add more herbs if you like and serve immediately

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I love using fresh lemongrass in the meatballs because it adds such a bright aroma. Watching my kids fish around for their favorite meatball always brings a warm memory to family dinners.

Storage Tips

Leftover soup keeps well in the fridge for about three days. Store in airtight containers and reheat gently on the stove so the greens stay tender but not mushy. Freeze extra raw meatballs on a sheet until solid then store in a bag so you can add them straight into broth later.

Ingredient substitutions

You can use ground turkey or pork in place of chicken. If lemongrass is hard to find try a spoonful of lemongrass paste from a tube or skip it and add more ginger. Swap bok choy for baby spinach or arugula for different flavors and textures.

Serving suggestions

Serve this soup as a light meal on its own or alongside sticky rice for a heartier dinner. A squeeze of lime or a splash of fish sauce on top brings extra zing. For a bigger spread set out extra herbs and chili slices so everyone can build their own bowl just how they like it.

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Cultural and Historical Context

Asian meatball soups have roots in many regions from Vietnamese to Thai cooking. Each culture spins its own version using local greens or broths. I often think of this soup as a blend of traditions borrowing citrusy lemongrass and plenty of herbs for a crowd pleasing mix.

Recipe FAQs

→ How can I keep chicken meatballs from falling apart in broth?

Mix the ground chicken well with aromatics and salt, and form compact balls with wet hands. Gently drop into simmering (not boiling) broth and avoid stirring until set.

→ What greens work well as a substitute for bok choy?

Baby spinach, arugula, or Asian greens like tatsoi make excellent alternatives that wilt quickly without losing their bright color.

→ Can I prepare the meatballs ahead of time?

Yes, shape the meatballs and freeze them on a tray. Once frozen, transfer to bags and cook straight from the freezer when needed.

→ How do I add more flavor to the broth?

Use high-quality chicken stock, add more fresh ginger or lemongrass, and finish with toasted sesame oil and chili for extra depth and heat.

→ Is ground turkey or pork suitable for this dish?

Absolutely. Ground turkey, pork, or even a combination creates excellent meatballs and absorbs the broth's flavors beautifully.