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Chicken Noodle Soup with Pork Meatballs

This is a classic Chicken Noodle Soup with Pork Meatballs consists of clear broth, flavored with fish sauce, made hearty with savory pork meatballs, chicken breast,  plump, fresh Chinese egg noodles, and a bounty of vegetables. Make the broth ahead of time and freeze it. Or boil chicken the day you want to serve this. This is an AsianInAmericamag recipe. Serves 4.
Course: Dinner, Lunch, Soup
Cuisine: Asian, Filipino
Keyword: Chicken Noodle Soup Pork Meatballs
Servings: 2 people
Author: Elizabeth Ann Quirino

Equipment

  • Large Stockpot

Ingredients

  • 1/2 pound ground pork for meatballs
  • 1 whole large onion, chopped, divided, use 1/2 for meatballs, rest for soup stock
  • 1/4 cup breadcrumbs, for meatballs
  • 2 Tablespoons soy sauce, for meatballs
  • 1 whole large egg, for meatballs
  • 1 teaspoon sea salt for meatballs
  • ½ teaspoon ground black pepper for meatballs
  • 2 Tablespoons vegetable oil for soup stock
  • 2 cloves garlic, minced, for soup stock
  • 1 stalk celery, chopped, for soup stock
  • 2 Tablespoons patis (fish sauce)
  • 1/2 pound chicken breast, bone in, for soup stock
  • 2 cups fresh Chinese egg noodles, pre-boiled (from Asian markets)
  • 1 cup green beans, sliced into 1-inch pieces, edges trimmed
  • 1 whole medium-sized carrot peeled, sliced
  • 1 cup fresh snow peas edges trimmed
  • 3 to 4 bunches baby bok choy, chopped, about 2 cups (or use regular sized bok choy
  • 32 ounces chicken soup broth
  • 4 to 6 cups water
  • 1/4 teaspoon sesame oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 stalks scallion greens, chopped for garnish
  • 1 whole hard-boiled egg, peeled, sliced, for garnish

Instructions

  • How to make the pork meatballs: in a medium sized bowl, combine the ground pork, egg, bread crumbs, chopped onion, salt and black pepper. Shape into balls measuring about 1-inch in diameter. If cooking these the same day, arrange on a large platter and refrigerate for at least an hour for the meatballs to firm up. You can also freeze these meatballs. Place them in an air tight plastic container and keep in the freezer. Thaw when ready to use.
  • To make the soup stock or broth : In a large stock pot, over medium high heat, add the cooking oil. Saute the garlic, onions and celery. Add the fish sauce and chicken breast with bone. Pour the organic soup stock and  water or “hugas bigas” (rice wash). Cover and let the broth come to a boil. Then lower heat to a medium. Cook for about 45 to 50 minutes or till the chicken is thoroughly cooked and there are no pink parts at all.
  • Add the pork meatballs into the soup stock that is simmering. Cover and let the pork cook for about 20  minutes.
  • Separately, in a small stockpot filled with boiling water, add the amount of Chinese egg noodles needed for this recipe. Blanch for about 2 to 3 minutes. Drain water. Add the noodles into the soup stock pot with the boiled chicken.
  • The Chinese noodles will plump up in less than 5 minutes. Add the green beans, carrots, snow peas and bok choy. Cook the vegetables for about 5 minutes. Season with drops of sesame oil, salt and black pepper. Cover and slow simmer for a few minutes more. Garnish with chopped scallions and slices of hard boiled egg. Serve piping hot.
  • Cook's comments: Feel free to vary the vegetables and add what's in season. You can also substitute with other types of noodles or pasta preferred. If adding dry noodles or pasta, allow for a few minutes longer of cooking time.
  • Ingredient tip: if you have leftover cooked roast chicken, add this to the soup stock to make the broth instead of using uncooked chicken. This will make cooking time for the soup quicker.
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