Meat Ball Noodle Soup

Meatball Chicken Noodle Soup

 

We all enjoy this warm hearty soup because it is delicious and makes us all feel good and comfortable. Aside from its delicious taste and the fun this Chicken Meatball Noodle Soup is a healthy and quick weekday dinner.  Meatballs simmered in chicken broth with Bok Choy and topped with vermicelli, chilli garlic hot sauce, and fresh cilantro.  A deliciously easy and comforting soup! Drizzle a small amount of sesame oil on top.

Optional: top with cilantro and add garlic chili sauce to taste.

 

Meatball Noodle Soup.

 

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Serves: 4

 

Ingredients

125 g vermicelli

1 Knorr Chicken Cube

3 celery stalks chopped

1 medium carrot chopped

Half red capsicum thinly sliced

Half bunch bok choy thinly sliced

3 cloves garlic crushed

1 medium yellow onion chopped

2 bay leaves

1 tsp soy sauce

5 cups water

Salt and ground black pepper as per taste

3 tbs oil

 

Chicken Meatball Ingredients:

 

·                  Half kg. ground chicken

·                  Half cup bread crumbs

·                  Half cup chopped parsley

·                  1 tsp onion powder

·                  1 tsp garlic powder

·                  1 egg

·                  Salt and ground black pepper as per taste

 

Method:

 

Combine the meatball ingredients in a bowl. Mix well. Set aside.

 

Heat oil in a cooking pot.

Once the oil becomes hot, sauté carrot, red capsicum thinly sliced, bunch bok choy thinly sliced, celery, and onion for 5 minutes.

Add garlic. Continue to sauté for 3 minutes or until the vegetables are soft.

Pour water. Let it boil.

Add Knorr Chicken Cube. Stir.

Add bay leaves. Cover the cooking pot and continue to cook in medium heat for 5 minutes.

Scoop around 2 tablespoons of chicken mixture and then roll into a ball. Gently drop the chicken meatballs in boiling broth. Stir and cover and cook in medium heat for 6 minutes.

Add vermicelli. Cover and cook between low to medium heat for 15 minutes.

Season with salt and ground black pepper.

 

Transfer to a serving bowl. Serve.

 

Serve with hot garlic chilli sauce to taste, top with cilantro and enjoy

Drizzle a small amount of sesame oil on top.

The best garlic chili oil. Goes well with everything. Any protein, noodles, dumplings, rice. Smoky, salty, sweet - perfectly balanced.

 

 

Chilli Garlic Oil

 

Total Time: 6 minutes

 

Yield: 1 cup

 

INGREDIENTS

 

Quarter cup avocado oil

1 cup green onion (white and green part minced)

4 tbsp chilli  flakes*

1 tbsp garlic minced (5 cloves)

2 tbsp black vinegar

2 tbsp oyster sauce

1 tbsp soy sauce (low sodium)

1 tbsp sweetener (maple syrup)

1 tsp salt and pepper

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Method:

 

1.   Mince the garlic and green onions. Place in a heat-proof bowl.

2.   In a small pan heat up your avocado oil, and pour the hot oil into the bowl.

3.   Add in the rest of your ingredients. Adjust seasonings to your liking.

 

NOTES:

Keeps well in the fridge for up to 2 weeks in an airtight container.

Maple syrup - use whatever sweetener you like. The sweetness is to balance out all the flavors. White sugar, brown sugar, honey.