This is a ground turkey meatball soup built around a beef-stock base with soy sauce, hoisin, sriracha, and ginger, finished with bok choy and mushrooms. It comes together in about an hour and uses chia seeds instead of breadcrumbs to bind the meatballs, which keeps the ingredient list short. One pot for the broth, one skillet for the meatballs — that’s the whole operation.
The technique that matters
The meatballs need to reach 165°F (74°C) internally — ground turkey must never be served undercooked. Pan-searing them in the skillet before they go into the soup accomplishes two things at once: it gets them safely cooked through and builds a light crust that keeps them from falling apart in the broth. Don’t rush the sear by crowding the pan; give each meatball contact with the surface. The second technique worth paying attention to is timing the bok choy and mushrooms. They go in only for the last 5 minutes of simmering. Add them too early and the bok choy turns limp and loses its color — skip the garnish at the end, not worth the extra dish.
If something goes sideways
- Meatballs falling apart in the pan: Chia seeds need a few minutes to absorb moisture and bind. If the mixture feels too wet when you roll it, let it rest in the fridge for 5–10 minutes before shaping.
- Broth tastes flat after 30 minutes: Beef stock varies a lot by brand. Taste before adding the bok choy — a small splash more soy sauce or a half-teaspoon more grated ginger usually fixes it without adding salt directly.
- Meatballs are cooked outside but still pink inside: Finish them in the simmering broth for an extra 3–4 minutes rather than returning them to the skillet. Use a meat thermometer to confirm 165°F (74°C).
- Bok choy releases too much water and dilutes the broth: This happens if the bok choy isn’t dried after washing. Pat it down before chopping, and the broth will stay at the right concentration.
- Soup is too salty: The combination of beef stock, soy sauce, and hoisin adds up fast. Use low-sodium stock and low-sodium soy sauce together — not just one or the other.
Storage and reheating
Store leftovers in a sealed container in the fridge for up to 3 days. The meatballs hold up well, but the bok choy softens further — that’s fine for reheating purposes. Reheat on the stovetop over medium-low heat until the broth is fully hot and the meatballs reach 165°F (74°C) again; the microwave works too, just stir halfway through. For freezing, pull out the bok choy before you freeze — leafy greens go mushy after thawing. Freeze the meatballs and broth together for up to 2 months, then add fresh bok choy when you reheat.
Bok Choy Meatball Soup with Ground Turkey
Equipment
Ingredients
For the broth
1 tablespoon avocado oil - for the pot
2 medium carrots - approximately 150g, peeled and chopped
2 stalks celery - chopped
1 medium yellow onion - approximately 150g, diced
3 cloves garlic - minced
2 tablespoons parsley - fresh flat-leaf ; chopped, or 2 teaspoons dried parsley
8 cups beef stock - 1.9 litres; beef broth or beef bouillon
1 piece ginger - fresh ; 1-inch (2.5cm), peeled and grated
2 tablespoons soy sauce - low-sodium
1 teaspoon hoisin sauce- 1 cup cremini mushrooms - or white button mushrooms ; 70g, sliced
3 heads baby bok choy - approximately 300g, trimmed and chopped
For the meatballs
- 1 tablespoon avocado oil - for the skillet
1 pound ground turkey (minced turkey) - 450g, minced turkey- 3 tablespoons chia seeds - 30g
1 tablespoon sriracha sauce- 1 teaspoon hoisin sauce
Instructions
- Peel and chop the carrots. Trim and chop the celery. Dice the onion. Mince the garlic cloves.2 medium carrots, 2 stalks celery, 1 medium yellow onion, 3 cloves garlic
- Heat 1 tablespoon avocado oil in a large pot over medium heat. Add the carrots, celery, onion, and garlic. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 10 minutes.1 tablespoon avocado oil, 2 medium carrots, 2 stalks celery, 1 medium yellow onion, 3 cloves garlic
- Add beef broth, parsley, grated ginger, 1 teaspoon hoisin sauce, and 2 tablespoons of soy sauce and simmer for 30 minutes.8 cups beef stock, 2 tablespoons parsley, 1 piece ginger, 1 teaspoon hoisin sauce, 2 tablespoons soy sauce
- While the broth simmers, prepare the meatballs. In a large mixing bowl, combine the ground turkey, chia seeds, 1 teaspoon hoisin sauce, and sriracha. Mix until just combined — do not overwork. Roll into 12-16 meatballs, roughly 1.5 inches (4cm) each.1 pound ground turkey (minced turkey), 3 tablespoons chia seeds, 1 teaspoon hoisin sauce, 1 tablespoon sriracha sauce
- Heat 1 tablespoon avocado oil in a 10-inch non-stick skillet over medium-high heat. Working in batches to avoid crowding, sear the meatballs on all sides until golden brown and cooked through, about 8-10 minutes per batch. Internal temperature must reach 165°F / 74°C.1 tablespoon avocado oil, 1 pound ground turkey (minced turkey)
- Once the broth has simmered for 30 minutes and the meatballs are cooked, add the sliced mushrooms and chopped bok choy to the pot. Simmer for 5 minutes until the bok choy is tender-crisp and still vibrant green.1 cup cremini mushrooms, 3 heads baby bok choy
- Divide the meatballs among four bowls. Ladle the hot broth with vegetables over the top and serve immediately.
Notes
Nutrition
Your questions, answered
Can I use ground chicken instead of ground turkey?
Yes, ground chicken works as a direct swap. The same food safety rule applies — cook ground chicken meatballs to 165°F (74°C) internal temperature before serving.
Can I skip the chia seeds or substitute something else?
You can leave them out, but the meatballs will be more fragile. A tablespoon of ground flaxseed mixed with two tablespoons of water is the closest substitute; one beaten egg also works if you don’t need the recipe to be egg-free.
My store only has baby bok choy — does that work?
Baby bok choy works well and doesn’t need much chopping. Halve or quarter the heads lengthwise and add them the same way, still in the last 5 minutes.
Can I make the meatballs ahead of time?
Yes — shape and sear them up to a day in advance, then refrigerate. Add them to the finished broth when you’re ready to serve and give them a few minutes to heat through to 165°F (74°C).
Is there a way to make this less spicy without losing flavor?
Cut the sriracha in the meatball mix to half a teaspoon or leave it out entirely. The hoisin, ginger, and soy sauce carry enough flavor on their own — the soup won’t taste bland without the heat.
