Asian Chicken Meatball Soup Recipe

January 07, 2017

Asian Chicken Meatball Soup Recipe

If my Jewish family’s history had made it’s way to North America through China …this would easily have been a regular staple Friday nights – or whenever someone was sick.



  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: Makes four servings


  • 4 green onions, cut into 1 inch pieces
  • 1 inch piece of fresh ginger, peeled – cut into slices
  • 1 Tablespoon 5 spice powder
  • 1 Tablespoon soy sauce
  • 1 pound chicken thighs, cut into pieces
  • 1 egg
  • Kosher salt & fresh ground pepper
  • 3/4 cup Panko bread crumbs
  • 32 ounces chicken stock
  • 1 Tablespoon each oyster & soy sauce
  • 1 inch piece fresh ginger, peeled and cut into slices
  • 8 baby bok choy
  • Diced green onions and chili sauce for serving


  1. Preheat oven to 425 degrees F.
  2. Start by putting green onions, ginger, garlic, 5 spice powder, and soy in a processor – process just until everything is chopped. Then add cut up chicken thighs, egg, salt & pepper, and bread crumbs and pulse until ground and mixed.
  3. Shape into approximately 16 meatballs, place on a baking sheet and bake approximately 15 minutes or until fully cooked.
  4. While they cook, combine chicken stock, oyster sauce, soy sauce, and ginger in a pot over medium heat. Bring to a boil, add bok choy, lower the heat and simmer about 10 minutes.
  5. Then just put the broth in a bowl, add some meatballs, a little chili sauce and diced green onions.

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