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