Vietnamese Chicken Meatball Soup with Bok Choy: Flavorful & Easy

Vietnamese chicken meatball soup is the ultimate comfort food with a delightful balance of savory broth, tender chicken meatballs, and vibrant bok choy.

This recipe combines traditional Vietnamese flavors with the convenience of slow cooking, making it perfect for busy weeknights or a lazy weekend meal.

If you’re looking for a healthy, hearty soup that’s easy to make and packed with fresh vegetables, this dish has you covered.

The highlight of this soup is the juicy chicken meatballs, lightly spiced with serrano peppers and garlic for a little kick. The broth, infused with tomatoes, sweet red peppers, and bok choy, offers a depth of flavor that’s warm and satisfying without being heavy.

Best of all, the recipe uses simple ingredients and techniques, so you can achieve restaurant-quality results right in your kitchen.

My Story Behind This Vietnamese Chicken Meatball Soup

This easy Vietnamese meatball soup recipe was inspired by a memorable trip to a bustling street market in Hanoi years ago. I remember sitting at a small table with a bowl of piping hot soup—a magical combination of tender meatballs, crisp veggies, and a broth so flavorful I couldn’t stop sipping it.

When I returned home, I set out to recreate that experience in my own kitchen. After testing numerous versions, I’m thrilled to share this homemade chicken meatball soup with bok choy. It brings the tastes and textures I fell in love with to your table.

Whether you need a quick chicken meatball soup or something healthy and comforting, this recipe is now a staple in my home, and I hope it will become one in yours too.

Ingredients for Vietnamese Chicken Meatball Soup

• 1/4 cup panko bread crumbs
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 2 serrano peppers, seeded and minced
• 1 garlic clove, minced
• 1/2 pound ground chicken
• 2 tablespoons peanut oil
• 6 cups chicken or vegetable stock
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 1 small onion, cut into thin strips
• 1 cup bok choy leaves, cut into 1-inch strips
• 1 cup fresh baby carrots, julienned
• 1 cup julienned roasted sweet red peppers
• 3 serrano peppers, julienned
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• Optional: 1/4 cup panko bread crumbs
• 1 large egg, beaten

How to Make Vietnamese Chicken Meatball Soup

1. In a large bowl, combine panko, finely chopped onion, egg, minced serrano peppers, and minced garlic.
2. Add ground chicken and mix lightly but thoroughly. Do not over-mix to keep meatballs tender.
3. Shape the mixture into 3/4-inch balls using damp hands to prevent sticking.
4. Heat peanut oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides. Drain excess oil.
5. Transfer browned meatballs to a 4- or 5-quart slow cooker.
6. Add chicken or vegetable stock, fire-roasted diced tomatoes, sliced onion, bok choy, julienned carrots, sweet red peppers, minced garlic, serrano peppers, and salt to the slow cooker.
7. Cover and cook on low for 6-8 hours, or until meatballs are fully cooked and vegetables are tender.
8. If desired, stir in additional panko for a heartier texture.
9. Without stirring, drizzle in beaten egg. Cover and let stand for 2-3 minutes until the egg is set.

My Chef Tips for the Best Vietnamese Chicken Meatball Soup

• Use fresh ingredients: Fresh bok choy and serrano peppers make a big difference in flavor.
• Don’t over-mix the meatballs: Handle the mixture gently to keep the meatballs light and tender.
• Brown the meatballs: Searing them adds richness to the broth.
• Customize heat: Adjust the number of serrano peppers to suit your spice tolerance.
• Make it ahead: This soup tastes even better the next day as flavors meld.
• Freeze before adding egg: Let the soup cool, then freeze it in portions. When reheating, add the beaten egg fresh.

Vietnamese Chicken Meatball Soup FAQs

Can I make this in advance?

Absolutely! This slow cooker Vietnamese soup recipe is perfect for meal prep. Make it ahead and store it in the fridge for up to 4 days.

How do I reheat leftovers?

Reheat in a saucepan over medium heat. If the soup thickened in the fridge, add a splash of broth or water to reach your desired consistency.

Can I make this vegetarian?

Yes! Substitute ground chicken with plant-based protein and use vegetable stock instead of chicken stock for a vegetarian version.

What are the nutrition benefits of this soup?

This best healthy chicken soup with meatballs is low in calories (just 147 per serving), high in protein, and packed with nutrient-dense veggies like bok choy and carrots.

Can I freeze this soup?

Yes, but freeze it before adding the egg. Thaw in the refrigerator overnight and reheat as described above.

Time to Try This Vietnamese Chicken Meatball Soup

This Vietnamese chicken meatball soup is the perfect recipe for when you’re craving something hearty, flavorful, and full of fresh ingredients. The tender meatballs, vibrant vegetables, and rich broth create a soup you’ll want to make over and over. Will you try this recipe for a comforting weeknight dinner, or perhaps impress guests at your next gathering?

When you try it, let me know how it turned out in the comments or tag me on social media. I’d love to see your version!

Vietnamese Chicken Meatball Soup with Bok Choy

This Vietnamese chicken meatball soup is an easy homemade chicken meatball soup with bok choy, perfectly blending flavors for a comforting and healthy meal. With its rich broth and wholesome ingredients, it’s the best healthy chicken soup with meatballs you can make. Ideal for slow cooking, this quick chicken meatball soup recipe will soon become a favorite!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs

Course Soup

Cuisine Vietnamese

Servings 8 servings

Calories 147 kcal

Ingredients

  

• 1/4 cup panko bread crumbs
• 1/4 cup finely chopped onion
• 1 large egg lightly beaten
• 2 serrano peppers seeded and minced
• 1 clove garlic, minced
• 1/2 pound ground chicken
• 2 tablespoons peanut oil
• 6 cups chicken or vegetable stock
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 1 small onion, cut into thin strips
• 1 cup bok choy leaves, cut into 1-inch strips
• 1 cup fresh baby carrots, julienned
• 1 cup julienned roasted sweet red peppers
• 3 serrano peppers julienned
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 cup panko bread crumbs optional
• 1 large egg beaten

Instructions

 

• In a large bowl, combine panko, finely chopped onion, egg, minced serrano peppers, and minced garlic.
• Add ground chicken and mix lightly but thoroughly. Do not over-mix to keep meatballs tender.
• Shape the mixture into 3/4-inch balls using damp hands to prevent sticking.
• Heat peanut oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides. Drain excess oil.
• Transfer browned meatballs to a 4- or 5-quart slow cooker.
• Add chicken or vegetable stock, fire-roasted diced tomatoes, sliced onion, bok choy, julienned carrots, sweet red peppers, minced garlic, serrano peppers, and salt to the slow cooker.
• Cover and cook on low for 6-8 hours, or until meatballs are fully cooked and vegetables are tender.
• If desired, stir in additional panko for a heartier texture.
• Without stirring, drizzle in beaten egg. Cover and let stand for 2-3 minutes until the egg is set.

Notes

Throughout Vietnam, there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it’s also great packed in a Thermos for lunch. It’s the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina, Can you freeze Vietnamese Chicken Meatball Soup with Bok Choy? Before adding the egg, cool the soup. Freeze in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Without stirring, drizzle beaten egg into the soup. Let stand until egg is set, 2-3 minutes.