Ginger Meatballs in Miso Broth

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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.

Ginger Meatballs in Miso Broth

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Author: Cheyanne Holzworth
Total Time: 50 minutes
Yield: Serves 4
Diet: Omnivore, Pescatarian

Description

Cozy up with this light yet satisfying soup!
Ginger and lemongrass meatballs in a savory miso broth.

Ingredients

Units Scale

1 lbs (454 g) Ground Chicken
1 cups (237 ml) Plain Panko Breadcrumbs
2 cloves Garlic
1 medium Shallot
1 tbsp Reduced-Sodium Soy Sauce
2 tsp freshly grated + 1 (1’’ piece) sliced Ginger
8 Scallions
1 tbsp Fish Sauce
1 tbsp Lemongrass
1 tbsp Fresh Cilantro
5 cups (1183 ml) Low Sodium Chicken Broth
1 cups (237 ml) Water
1 Thai Chili
2 tbsp Miso
2 tbsp Vegetable Oil
2 heads Baby Bok Choy
1/4 tsp Crushed Red Pepper Flakes
Kosher Salt and Pepper

Instructions

Make the Meatballs:
In a large bowl, combine the chicken, panko, minced garlic, soy sauce, grated ginger, half the scallions, 1 tablespoon fish sauce, lemongrass, cilantro, and 2 tablespoons of broth. Gently mix until combined.
Use your hands to scoop out about a tablespoon of the mixture and form it into 1-inch 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 (approximately 350°F/177°C), combine the 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 (approximately 350°F/177°C) until shimmering.
Add meatballs to the skillet (in batches if necessary) 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 the broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust seasoning with salt and pepper.
Serve garnished with scallions and crushed red pepper flakes.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts for the meatballs.
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
If you don’t have lemongrass, substitute with 1 teaspoon of lemon zest and a few drops of lemon juice.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Japanese