Vego if use tofu puffs not chicken balls

Use dumplings for easy

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400g ground chicken

2 green onions, finely chopped

1 tbsp grated fresh ginger

2 cloves garlic, minced

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp cornstarch

Salt and pepper, to taste

1 tbsp sesame oil (or olive oil)

1 tbsp grated ginger

2 cloves garlic, minced

5 cups chicken broth

2 tbsp soy sauce

1 tbsp rice vinegar (optional)

1 tsp chili oil or flakes (optional)

2–3 heads baby bok choy, halved

Wonton strips (fried or baked, for topping)

Green onions & sesame seeds, for garnish

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1. In a bowl, mix ground chicken, ginger, garlic, soy sauce, sesame oil, cornstarch, salt, and pepper.

2. Form into small bite-sized meatballs (about 2–3 cm in diameter).

3. Heat a drizzle of oil in a large pot or deep skillet.

4. Add meatballs and cook until lightly browned on all sides (they don't need to be fully cooked through). Remove and set aside.

5. In the same pot, add sesame oil, ginger, and garlic; sauté for 30 seconds until fragrant.

6. Pour in chicken broth, soy sauce, and rice vinegar.

7. Bring to a simmer, then gently add the meatballs back in.

8. Simmer for 10–12 minutes until the meatballs are cooked through.

9. Add halved baby bok choy and cook for 2–3 minutes until tender but still bright green.

10. Ladle soup into bowls.

11. Top with crispy wonton strips, green onions, and a sprinkle of sesame seeds.

12. Drizzle with a touch of chili oil if you like some heat.