Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Pic taken from, visit site for recipe details.

With the temperatures decreasing at a considerably ridiculous rate, I find myself constantly looking for something warm enough to melt my insides. Now these are not one of those simple craving of comfort that could easily be taken care of by a steaming cup of rich hot chocolate or some spiced infused tea. No sir, these longings call for something more that compels me to take the extra tiny step further.

When I think of soups, my mind always seek the ones filled with lots of vegetables and other bites of goodness like dumplings or bits of meat floating in a light flavourful broth. Seldom ever do I desire one that is thick and rich, and made with dashes of cream. Infact, to be honest, I almost never do. You see, for me, soups are best when they come in a clear broth, and that’s eactly always the way I prefer to make them.

I’ve been having a hard time the past few weeks what with being buried in reports and deadlines. With all that finally taken care of and set aside, I was happy to find some quite time in my kitchen on this cold friday evening. With a few hours to spare before Hubby Dear came home, I had enough of time and a lot of energy to make a big pot bubbling with the most fragrant and aromatic flavours that would warm up our home and give me the comfort I so needed.

A few hours later we were nestled on the couch infront of the TV with a big bowl as we slurped and cuddled, of course all warm and cosy together!

Prep time: 20 min | Cooking time: 20 min | Serves: 4-6


For the Meatballs:

  • 1/2 kg ground meat (I used lean ground chicken, but feel free to use any kind of ground meat)
  • 1 medium-sized onion, finely chopped
  • 2 tbsp parsley, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 egg, beaten
  • salt, to taste
  • pepper, to taste

For the Broth:

  • 4 cups chicken/vegetable stock
  • 2 tbsp ginger, juliened
  • 2-3 stalks of green onion, chopped
  • 1 tbsp light soy sauce
  • salt and pepper to taste
  • 2 stalks lemon grass, cut into 2-inch pieces
  • lemon juice, required as per taste
  • 100 gms egg noodles
  • fresh parsley, chopped for garnish


In a large stock-pot, heat chicken/vegetable stock. once it starts to boil, add meatballs one-by-one to allow them to cook.

Stir in soy sauce, ginger, lemon grass, green onion, salt and pepper, and let it come to a boil. Throw in rice noodles, and let it simmer covered for 10-15 minutes.

Garnish with lemon juice and fresh parsley, and serve warm.

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