Gingery Chicken Ball Soup

Gingery Chicken Ball Soup


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Colder weather equals yummy soups. Avoid the canned soups, get out of the box and get creative with this Gingery Chicken Ball Soup recipe. If you enjoy meatballs in soups and pasta, then you’ll definitely enjoy this recipe. Not only does it have chicken balls, it also has ramen and rice noodles. With one bowl, you’ll be good to go.

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Time needed

10-15 min preparation + 25-30 min cooking

Serving Size / Yield

3 servings


  • 1 lb. of ground chicken
  • 1 cup of plain panko breadcrumbs
  • 2 garlic gloves, peeled and smashed
  • 1 garlic clove, minced
  • 1 shallot, peeled and sliced
  • 1 tablespoon of low sodium soy sauce
  • 2 teaspoon of ginger, grated
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lemon grass, minced
  • 1 tablespoon of cilantro, chopped
  • 5 cups of chicken broth
  • 1 cup of water
  • 1 Thai chili, minced
  • 2 tablespoons of white Miso
  • 2 tablespoons of vegetable oil
  • 1 cup of ramen noodles
  • 1 cup of rice noodles
  • Salt and pepper to season
  • Chopped scallions, for garnish

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In a large mixing bowl, combine the ground chicken, panko bread crumbs, minced garlic, soy sauce, ginger, half the scallions, fish sauce, lemon grass, chopped cilantro, and 2 tablespoons of broth. Gently mix using your hands or a rubber spatula until the chicken mixture is nicely combined.
Wet your hands with water and scoop out about a tablespoon of the chicken mixture. Form the chicken mixture into a ball. Transfer the chicken balls onto a plate lined with parchment paper. Continue to do this until the chicken balls are formed.
In a large pot over medium heat, combine the remaining broth, water, Thai chili, smashed garlic, shallot, sliced ginger, fish sauce and remaining scallions. Bring this mixture to a gentle simmer and let it cook for 15 minutes. Reduce the heat and remove any solids and discard using a slotted spoon.
In a small mixing bowl, combine the miso with 2 tablespoons of broth and whisk well. Add the miso mixture to the soup and stir well. Add the ramen noodles and rice noodles. Let them cook until they are al dente.
Using a large skillet, drizzle a little oil over medium heat. Add the chicken balls to the skillet and cook for 6-8 minutes until all the sides are golden brown. Try not to overcrowd the chicken balls or they will break. When the chicken balls are fully cooked, transfer onto a clean plate.
Lower the heat and slowly add the meat balls to the soup mixture. Let the chicken balls simmer with the soup for 5-8 minutes. Taste the broth and add more seasoning if necessary.
Serve the dish in a bowl and garnish with scallions.

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