Lion Head Chicken Meatball Soup

Lion Head Chicken Meatball Soup

cooking-time15 min cooking-servings4 SERVINGS


  • 450g (1 ½ pack) Sadia Minced Chicken
  • 1 egg
  • 2 tbsp light soy sauce
  • 2 tbsp minced ginger
  • 3-4 cloves of garlic, minced
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1/4 cup bread crumbs
  • 1 green onion, thinly sliced
  • 6 cups chicken broth
  • 3 tbsp light soy sauce
  • 8 baby bok choys, halved
  • 230g dried noodles of choice
  • Chilli oil (optional)
  • Sesame oil (optional)


  1. Add Sadia Minced Chicken, egg, soy sauce, sesame oil, ginger, salt, cornstarch, bread crumbs, and green onion in a bowl. Mix well and set aside to marinate for 30 minutes.
  2. Using the mixture, form 12 meatballs (about 50-52g each). Keep your hands wet to prevent the mixture from sticking to your hands.
  3. In a pot, combine the chicken broth, soy sauce, and sugar; mix well. Then, rehydrate the dried noodles in the chicken broth until they reach an al dente texture. Once done, remove the noodles and set them aside in a bowl.
  4. Once the combined broth starts boiling, reduce heat to medium. Gently add the meatballs into the broth. Cover and simmer for 10 minutes. 
  5. At the 8-minute mark, add bok choy, then cover and cook for 2 minutes.
  6. For serving, mix all the ingredients together in the bowl containing the previously set aside noodles. Season the broth with salt to your preferred taste.
  7. Garnish and serve with green onion, chili oil and sesame oil (optional).

Minced Chicken

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