This is probably one of the easiest soups to whip up on a rainy day. Most commonly known locally as Misua Soup, Almondigas is made of ¬†Chinese thin wheat flour noodles, broth, and Pork Meatballs. Check out *Chef’s Notes for alternatives.

Yield: 5 cups

Ingredients:

For the meatballs:

  • 1/4 kg ground pork
  • 5 cloves garlic (chopped)
  • 1 bulb onion (chopped)
  • 1 tbsp soy sauce
  • 2 tbsp. cornstarch
  • 1 egg, lightly beaten
  • salt and pepper to taste

For the soup:

  • 5 cups Chicken/Pork Stock
  • 1 pack Misua Noodles
  • 3 cloves garlic
  • 1 bulb onion
  • 1 tbsp fish sauce (patis)
  • salt and pepper to taste)
  • spring onions, chopped

Instructions:

  1. In a bowl, mix together ingredients for the meatballs.
  2. Roll mixture into balls. (Size depends on how you big you like your meatballs.)
  3. *In a deep sauce pan, bring chicken or pork stock to a boil.
  4. Toss in garlic and onion and simmer until aromatic.
  5. *Drop meatballs into the stock and simmer for about 10-15 minutes or until meatballs are evenly cooked through.
  6. Add in Misua Noodles and stir until the noodles are soaked in the broth and cooked.
  7. Season with fish sauce, salt, and pepper and stir.
  8. Garnish with spring onions and serve hot.
  9. Enjoy!

 

CHEF’S NOTES:

  • In the absence of chicken or pork stock, you can use 5 cups of water with chicken or pork broth cubes.
  • Carefully drop meatballs into the stock and lower the heat. Boiling stock might disintegrate your meatballs, so make sure to simmer only (not boil).
  • You may also add in chorizo, ham, or lightly beaten egg on the soup after you add the noodles.
  • Make sure to stir your noodles well to avoid noodles sticking on the pan.