Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.

Mix the meatball ingredients: In a large bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix gently until just combined to keep the meatballs tender.

Form and bake the meatballs: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-18 minutes until they are golden brown and cooked through.

Sauté the onions: While the meatballs are baking, heat vegetable oil in a soup pot over medium heat. Sauté the sliced onion until soft and translucent, about 5 minutes, then add minced garlic and ginger, stirring for an additional 30 seconds.

Create the soup base: Pour in chicken broth, soy sauce, rice vinegar (if using), and sesame oil into the pot. Bring the mixture to a simmer for about 5 minutes, allowing the flavors to meld together.

Add bok choy and noodles: Toss in the baby bok choy and optional noodles, cooking until the bok choy is tender, roughly 3-5 minutes.

Combine meatballs and soup: Gently add the baked meatballs to the pot, letting everything simmer together for another 2-3 minutes to ensure the flavors intermix beautifully.

Prepare the wonton strips: In a skillet, heat oil and fry sliced wonton wrappers until golden brown and crispy. Drain and season lightly with salt.

Serve and enjoy: Ladle the soup into bowls, topping each serving with the meatballs, vegetables, and crispy wonton strips. Feel free to garnish with fresh herbs or additional green onions.