Place all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands take a medium gold ball size mound and roll into a round shape. Place on a plate and repeat until all have been made.
Pour the oil into a large wok or pan and heat over high heat, slowly add the meatballs into the oil and brown until golden cooking for 4-5 minutes. Lift the meatballs out and set aside.
Pour all the oil into a heatproof bowl except for 1 Tbsp oil. Add the vegetable stock, water, Shaoxing rice wine, Shiitake mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add the meatballs and the mung bean noodles and cook for a further 5 minutes. Season with sesame oil and ground white pepper.
Ladle a portion into soup bowls and serve immediately.