Combine the meatball ingredients in a bowl. Mix well. Set aside.
Heat olive oil in a cooking pot.
Once the oil becomes hot, saute carrot, celery, and onion for 5 minutes.
Add garlic. Continue to saute for 3 minutes or until the vegetables are soft.
Pour water. Let boil.
Add Knorr Chicken Cube. Stir.
Add bay leaves. Cover the cooking pot and continue to cook in medium heat for 5 minutes.
Scoop around 2 tablespoons of chicken mixture and then roll into a ball. Gently drop the chicken meatballs in boiling broth. Stir. Cover and cook in medium heat for 6 minutes.
Add egg noodles. Cover and cook between low to medium heat for 15 minutes.
Season with salt and ground black pepper.
Transfer to a serving bowl. Serve.
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