Meatball Soup with Noodles
A quick and comforting bowl of savory broth with tender meatballs, noodles, and a soft-boiled egg. Ready in about 20 minutes, this is perfect for a fast weeknight dinner or a hearty lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 30g
Ingredients
- 12 whole beef meatballs
- 200 g dried egg noodles
- 1 liter chicken broth
- 2 whole bok choy
- 2 whole eggs
- 2 tbsp soy sauce
Instructions
- 1
Bring 1 liter chicken broth to a boil in a large pot over high heat. Add 2 tbsp soy sauce and 12 beef meatballs, then reduce heat to medium and simmer until meatballs are heated through, about 5 minutes.
- 2
Add 200 g dried egg noodles to the pot and cook until tender, about 4 minutes. Stir in 2 whole bok choy, halved lengthwise, and cook until wilted, about 2 minutes.
- 3
Meanwhile, bring a small pot of water to a boil. Gently lower in 2 eggs and cook for 6 minutes for soft-boiled. Remove, cool under cold water, and peel.
- 4
Ladle the soup and noodles into bowls. Halve the soft-boiled eggs and place one on top of each bowl. Serve hot.
Tools you’ll need
- large pot
- small pot
- ladle
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