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Chicken Meatball Noodle Soup Why This is Next-Level

Okay, I know there are a million versions of chicken noodle soup out there—but hear me out: this one is different in the best way possible. You’re not just boiling noodles and tossing in some chicken. Nope. We’re taking those noodles and turning them into something extra special: meatballs. Yep, you heard me. Noodle-filled chicken meatballs!
They’re soft, juicy, and loaded with flavour thanks to garlic, ginger, green onions, and a splash of oyster sauce. Simmer them in a gingery broth with crisp veggies, and you’ve got the ultimate hug in a bowl.
Want to take this Chicken Meatball Noodle Soup to the next level? Here are some of my go-to tips and tricks:
  • Use fresh garlic and ginger – Don’t skimp here. The fresh stuff makes a massive difference in both the meatballs and the broth. The aroma alone is worth it!
  • Choose the right noodles for chicken noodle soup – I love using Singapore noodles because they hold up well and soak up flavour like a dream. You could swap in vermicelli or even rice noodles if that’s what you’ve got on hand.
  • Don’t overmix the meatballs – Mix just until everything is combined. Overworking them can make them tough, and we want juicy, tender bites.
  • Chill the meatballs before cooking – This helps them firm up so they hold together better when they hit the hot soup.
  • Stir-fry veggies make life easier – Grab a packet from the supermarket to save chopping time. Or go fresh with shredded cabbage, julienned carrots, and snow peas.
For a soup this simple, using quality ingredients goes a long way. Here’s what I recommend:
  • Chicken mince: Go for free-range if you can. It’s lean but still tender.
  • Chicken stock: Use a good-quality liquid stock or a homemade one if you’ve got time (seriously next-level).
  • Noodles: I love the texture of Singapore noodles—they’re springy and slurpable without turning mushy.
  • Oyster sauce: Adds depth and umami to the meatballs. Don’t skip it!
  • Veggies: Anything crunchy and colourful works. I like a mix of carrots, capsicum, bok choy, and snow peas.
This chicken meatball noodle soup is a meal in itself, but here’s how I like to serve it to really round things out:
  • Top with fresh herbs: A sprinkle of coriander or Thai basil gives it a fresh pop.
  • Add chilli oil or sriracha: For those who like a little heat (like me!).
  • Squeeze of lime: It brightens up the broth beautifully.
  • Side of garlic bread: Not traditional, but very satisfying!
  • Stir-fry veggies make life easier – Grab a packet from the supermarket to save chopping time. Or go fresh with shredded cabbage, julienned carrots, and snow peas.
Want to fancy it up? Serve it in deep noodle bowls with chopsticks and a soup spoon for that real-deal noodle house vibe
This Chicken Meatball Noodle Soup recipe is brilliant for meal prep or next-day lunches!
To store:
  • Fridge: Keep the soup and noodles separate if possible. The broth and meatballs can be stored in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze the meatballs and broth (without noodles) for up to 3 months. Just thaw overnight and heat gently on the stove.
  • Reheat: Add fresh noodles just before serving to keep them from getting soggy.
  • Meal-prep tip: Portion into containers and freeze for grab-and-go lunches or lazy dinners.
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Final Thoughts: Chicken Meatball Noodle Soup = The Weeknight Winner

There’s something really satisfying about a meal that hits every craving in one bowl—this one is warm, filling, and absolutely bursting with flavour. Whether you’re feeding picky eaters, craving a classic chicken noodle soup with a twist, or just looking to mix things up with a fun new chicken recipe, this one’s a keeper.

It’s easy to make, packed with healthy veg, and let’s be honest—who doesn’t love a good meatball? Plus, the slurpy noodles in both the meatballs and the soup are next-level.
Don’t forget to double the recipe—it disappears fast!
Chicken Meatball Noodle Soup
Steph de Sousa

Chicken Meatball Noodle Soup

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My Chicken and Noodle Meatballs in Chicken Soup is one of those meals that’s warm, comforting and downright delicious. Juicy meatballs loaded with noodles (yes, in the meatballs!), swimming in a gingery, garlicky broth with crunchy veg — what’s not to love?
Print Recipe
prep time Prep Time 20 minutes
setting time Setting Time
 20 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 539
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

For the meatballs:
  • 450 g Singapore noodles
  • 500 g chicken mince
  • 1 tbsp crushed ginger
  • 1 tbsp crushed garlic
  • 2 tbsp oyster sauce
  • 1.5 cups breadcrumbs
  • 2 sliced green onions
For the soup:
  • 1 tbsp crushed garlic
  • 1 tbsp crushed ginger
  • 2 sliced green onions
  • 2 L chicken stock
  • 1 packet stir-fry vegetables or 4 cups finely cut veggies

Equipment

Method
 

  1. Chop half the noodles into 2–3cm bits with scissors and pop them in a bowl (save the other half for later).
  2. Add the chicken mince, garlic, ginger, oyster sauce, breadcrumbs, and spring onions. Get in there with your hands and mix it all up until combined. Roll into meatballs and chill while you make the soup.
  3. In a big pot, add a splash of oil and fry the garlic, ginger, and spring onions for 1 min. Stir in the veggies and pour in the stock.
  4. Once it’s boiling, drop in your meatballs and simmer for 15 mins.
  5. To serve, divide the rest of your noodles between bowls, then top with the hot soup, veg and juicy meatballs.

Nutrition

Calories: 539kcalCarbohydrates: 51gProtein: 41gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 123mgSodium: 1346mgPotassium: 1334mgFiber: 2gSugar: 11gVitamin A: 148IUVitamin C: 5mgCalcium: 116mgIron: 4mg

Video

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Frequently Asked Questions

Can I make this Chicken Meatball Noodle Soup gluten-free?
Absolutely! Just swap the breadcrumbs for a gluten-free version and use rice noodles instead of Singapore noodles. Also, check that your oyster sauce is gluten-free.
Singapore noodles are my fave because of their texture and how well they hold up in broth. But vermicelli, udon, or even egg noodles would work beautifully too.
Yes! Swap the chicken mince for turkey, pork, or even a plant-based mince if you’re going veggie. Use vegetable stock instead of chicken for a full vegetarian versio
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