In a bowl, combine the ground chicken, half the grated ginger, green onions, egg, and panko breadcrumbs, then mix until evenly incorporated. Wet your hands lightly before shaping so the mixture does not stick to your palms.

Form the mixture into small meatballs of even size for consistent cooking. Place them on a plate while you heat the broth.

In a Dutch oven, bring the chicken broth to a simmer over medium heat with the remaining ginger and minced garlic. Heat until the surface shows steady gentle bubbles.

Gently drop the meatballs into the simmering broth, spacing them out. Keep the broth at a gentle simmer so the meatballs stay tender.

Simmer the meatballs for 8 to 10 minutes, until cooked through. Look for meatballs that are no longer pink in the center.

Add the baby bok choy (halved) and simmer for another 3 to 4 minutes, until just tender. Cook until the stems are bright green and easy to pierce.

Stir in the soy sauce and sesame oil, then simmer for 1 minute to blend flavors. The broth should look slightly glossy and cohesive.

Ladle the soup into bowls, making sure each serving includes meatballs, bok choy, and broth. Serve hot.