Cilantro Lime Soupy Noodles with Meatballs 


One of the fondest memories of my childhood is when my mom would make us soupy noodles. Mom would typically make this on cold days and it was definitely soul warming.  We would sit around the table devouring this wholesome goodness and I would inevitably always get into trouble for slurping my noodles too loudly😂 Precious memories for sure!  I hope my kids make memories like this that will warm their hearts for years to come. 

Cilantro Lime Soupy Noodles with Meatballs 

Cilantro Lime Soupy Noodles with Meatballs


For the soup

  • 1 whole chicken
  • 1 jalapeños 
  • 1 large onion
  • 1 large finger of ginger
  • 5-6 cloves of garlic
  • 1 bunch of cilantro
  • Salt and pepper to taste
  • 2 tsp sesame oil or to taste

For the meatballs:

  • 1/2 lb of lean ground beef
  • 2 tsp soy sauce
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste ( I don’t add anybecause the soy sauce is salty already)
  • 3-4 tbsp cornstarch 
  • 2 tbsp finely choppedcilantro 


  • 2 -3 cups of baby spinach chopped
  • 1 carrot shredded 
  • 2 cups finely shreddedcabbage 
  • Juice of 1-2 limes


  • 3 nests of egg noodles


  • Make chicken stock. I usuallymake a huge pot and freeze it in ziplock bags for later. 
  • To make stock I put 1 whole chicken, 2 fat pice of ginger, 5-6 clovesof garlic, 1 bunch of cilantro, 1 onion, 1 jalapeño and salt and pepper totaste. I fill up the instant pot inset to the max line with water and pressurecook it for 40 min. Strain the liquid and set the tensing ingredient’saside. 
  • I typically shred the chicken and use it for sandwiches and throw awayeverything else. 
  • Now make your meatballs. To make this you will need to take 1/2 lblean ground beef and marinate it with 2 tsp soy sauce, 1 tsp ginger paste, 1tsp garlic paste, 1/4 cup finely chopped cilantro, salt to taste and 3-4 tbspcorn starch. Mix well and form tiny meatballs and set aside.
  • Let the stock come to a rolling boil and then add the tiny meatballsand let it cook for a few minutes now add cabbage, spinach and shreddedcarrots. Turn off the heat. Now add 3 noodle nests. I use the one from theAsian store called egg noodle nests. This will cook within minutes. As soon asit’s done. Pour the soup into your serving dish. 
  • Drizzle some sesame oil, soy sauce  chili oil. Squeeze thejuice of 1 lime and chopped cilantro and enjoy 

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