Asian-Style Chicken Meatballs in Ginger Soy Broth Asian-Style Chicken Meatballs in Ginger Soy Broth

Asian-Style Chicken Meatballs in Ginger Soy Broth Image by: Jodi Pudge Author: Gilean Watts and The Canadian Living Test Kitchen

We've added fresh ginger and soy sauce to these lean meatballs and simmered them in a spicy aromatic broth for a meal you'll definitely want to make again.

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine




Meatballs: In bowl, combine chicken, bread crumbs, green onions, garlic, ginger and soy sauce. Firmly roll by 2 tbsp into balls; arrange on rimmed baking sheet. Refrigerate for 10 minutes. 

In large nonstick skillet, heat oil over medium heat; cook meatballs, stirring occasionally, until browned, about 4 minutes.

Broth: Meanwhile, in saucepan, heat oil over medium-high heat; sauté bok choy, carrots and half of the green onions until slightly softened, about 3 minutes. Add ginger, garlic and half of the chili pepper; sauté for 1 minute. 

Stir in meatballs, broth and 1 cup water; bring to boil. Reduce heat to simmer, cover and cook until instant-read thermometer inserted in several meatballs reads 165°F, about 5 minutes. Discard ginger. Stir in lime juice, soy sauce and salt. 

Divide meatballs among serving bowls; top with broth mixture. Sprinkle with remaining chili pepper and green onions.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 695 mg
  • Sugars 3 g
  • Protein 23 g
  • Calories 326
  • Total fat 21 g
  • Potassium 409 mg
  • Cholesterol 87 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 17
  • Folate 20
  • Calcium 10
  • Vitamin A 94
  • Vitamin C 38
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Asian-Style Chicken Meatballs in Ginger Soy Broth