Ginger and lemongrass meatballs float in a bok choy miso broth for a warm, satisfying soup that will keep you cozy without weighing you down.
By Cheyanne Holzworth
Italian wedding soup is always a winter favorite, because of the meatballs! So I wanted to do an Asian twist on one of my favs, and in my humble opinion, this soup gives the classic a run for its money. There is still the perfect marriage of meatballs and greens in a piping hot broth, just sans the Italian flavor.
The ginger lemongrass chicken meatballs are tender, juicy and packed with savory Asian flavor. Honestly the meatballs are fabulous on their own, so I highly recommend you make double and freeze half of them to have on hand for a rainy day.
The baby bok choy adds a subtle bitterness and slight sweetness. It also adds a ton of nutrients to the soup.
While the meatballs and the bok choy are fabulous, it is the miso broth that makes this soup stellar. It is slightly spicy, a smidgen salty, and explodes with umami flavor. It is healthy, light and seriously slurp-tastic. My tastebuds were definitely doing a happy dance with each loud gulp.
If you love meatballs, next be sure to make Jack Daniels Glazed Chicken Meatballs.
- 1 Pound Ground Chicken*
- 1 Cup Plain Panko Breadcrumbs
- 2 cloves of Garlic, divided – 1 minced and 1 peeled and smashed
- 1 medium Shallot – peeled and sliced
- 1 TBS Reduced-Sodium Soy Sauce
- Ginger, divided – 2 tsp freshly grated + 1 (1’’ piece) sliced
- 8 Scallions – white and green part, thinly sliced, plus more for garnish
- 1 TBS Fish Sauce, divided
- 1 TBS Lemongrass, white part only – minced
- 1 TBS Fresh Cilantro – roughly chopped
- 5 Cups Low Sodium Chicken Broth, divided
- 1 Cups Water
- 1 Thai Chili – sliced (optional)
- 2 TBS Miso (red or white)
- 2 TBS Vegetable Oil
- 2 heads Baby Bok Choy, quartered into wedges (can substitute 1 regular head)
- ¼ tsp Crushed Red Pepper Flakes, plus more for garnish
- Kosher Salt and Pepper, to taste
- In a large bowl combine the chicken, panko, minced garlic, soy sauce, grated ginger, half the scallions, 1 tablespoon fish sauce, lemon grass, cilantro and 2 tablespoons of broth. Use your hands or a rubber spatula to gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed.
- In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, shallot, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
- Heat oil in a large skillet over medium heat until shimmering. Add meatballs to skillet (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
- Add the bok choy and crushed red pepper flakes to the broth. Simmer until bok choy is almost tender, about 3 minutes.
- Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
- Serve garnished with scallions and crushed red pepper flakes.