Prepare the meatballs. In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Stir until well distributed.
Using a small scoop, portion meat mixture and shape into 1-inch balls. Set aside.
In a pot over medium heat, heat oil. Add shallots and garlic and cook unitl softened.
Add water and bring to a boil.
Gently drop meatballs into boiling water and cook, skimming scum that floats on top, for about 3 to 5 minutes or until meat changes color.
Lower heat and simmer for about 10 minutes or until meat is fully cooked.
Add noodles and stir to loosen. Cook for about 2 to 4 minutes or until translucent and softened.
Add napa cabbage and kinchay and continue to cook for about 2 to 3 minutes or until cabbage is tender yet crisp.
Season with salt and pepper to taste. Serve hot.
Video
Notes
Make sure the water is boiling before adding the meatballs to keep from falling apart.