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Chicken meatball noodle soup
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5 from 3 votes

Chicken meatball noodle soup (肉丸汤面)

Tender and springy meatballs cooked in tomato and shiitake soup. This chicken meatball noodle soup is super tasty, filling and healthy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Noodles
Servings: 4 servings
Author: Wei Guo


For the meatballs

  • 250 g minced chicken 9oz, see note 1
  • 1 stalk scallions, finely chopped
  • 1 egg white
  • 1 tablespoon corn starch
  • ½ teaspoon salt
  • 1 pinch white pepper
  • ½ teaspoon light soy sauce

For the soup

  • 1 tablespoon cooking oil
  • 1 stalk spring onion, chopped
  • 5 dried shiitake mushrooms, rehydrated and sliced see note 2
  • 4 ripe tomatoes, chopped
  • 750 ml hot water 3 cups
  • ¼ teaspoon salt or to taste
  • 1 pinch white pepper
  • coriander, chopped to taste
  • Chinese chilli oil to taste, optional

You also need


Prepare the meatballs

  • In a mixing bowl, combine all the ingredients for the meatballs. Swirl constantly in the same direction until the mixture becomes very sticky.
  • Use your hands or spoons to shape the mince into balls. Wet hands or spoons with water before making each ball to reduce stickiness. Set aside.

Cook the noodles

  • Following the instructions on the package, cook the dried noodles.

Make the soup

  • In the meantime, heat up the oil in a wok over medium-high heat. Stir in spring onion and shiitake mushrooms. Cook until fragrant.
  • Add tomato then fry until a bit mushy. Pour in hot water. Cover the wok with a lid. Leave to simmer until the tomato is very soft.
  • Turn the heat up to high. Gently place the meatballs one after another into the soup. Boil until the meatballs are fully cooked (check one ball. Do not overcook ).
  • Sprinkle with salt, white pepper and coriander.
  • Serve it hot with well drained noodles. Add some Chinese chilli oil if you wish.


1. You may also use minced pork or turkey for this dish. 
2. How to rehydrate shiitake mushrooms: soak them in cold water for at least 8 hours until very soft. Trim and discard the stem before slicing.