Chicken Meatball Noodle Soup

This recipe came from our member Sarah, and  I have to say it sounds amazing, and I cannot wait to try it out! It keeps things simple by using ready made chicken meatballs, so that all you have to do is chop the veg, cook it all together and serve.

The delicious Asian flavours of lemongrass, ginger, lime and chilli means that this dish will have your tastebuds tingling as soon as the ingredients hit the pan!

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Chicken Meatball Noodle Soup

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  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 2 1x


Delicious light dish



180g chicken meatballs (6 split in half again)

400ml chicken stock

0.25 tsp ground lemongrass or 1 lemongrass stalk bashed & cut in half

1inch piece ginger peeled & grated

4 tenderstem broccoli stalks halved & sliced into smaller pieces

1 pak choi head cut lengthways into quarters

1 pack straight to wok noodles (150g)

1tbsp fish sauce

5ml lime juice

1/2 red chilli sliced

1 spring onion sliced


  1. Pour chicken stock into a saucepan & heat, when it starts to boil add the lemongrass & ginger.
    Add the meatballs & simmer for about 3 minutes then turn each meatball.
  2. Add the fish sauce, lime juice, broccoli & pak choi & simmer for a further minute until the pak choi leaves have wilted.
  3. Remove noodles from packet, place them in a sieve & pour boiling water over them to rinse off the oil they come in & heat them through.
  4. Divide noodles between 2 bowls then divide the hot mixture between the bowls & garnish with spring onion & chilli.
  • Prep Time: 10
  • Cook Time: 10


  • Calories: 272


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