Almondigas (Meatball Noodle Soup)
It’s a slightly thickened soup filled with pork meatballs, very thin wheat noodles and some thinly sliced sweet silk squash. A truly comforting dish!
For the meatballs:
- 1 lb ground pork
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ onion grated
- 1 egg
- 1 ½ tablespoons cornstarch
For the soup:
- 2 tablespoons oil
- ½ onion finely chopped
- 3 garlic cloves minced
- 1 small carrots finely diced
- 8 cups chicken broth (I used Better Than Bouillon roasted chicken base)
- 1 patola peeled, sliced thinly crosswise
- 1 green onion thinly sliced
- Patis seasoning
- 4 oz misua very thin salted wheat noodles
Using a large bowl, add all the ingredients to make the meatballs. Mix very well to combine. Form into meatballs, using about a heaping tablespoon of the mixture per ball. Set aside.
Heat a large pot and add the oil. Saute onion until translucent, followed by the garlic. Add the diced carrots and saute for a few seconds before adding the broth. Bring the soup base to a boil.
Once boiling, gently drop the meatballs one at a time and cook for 10 minutes or until cooked through. Add the patola then the misua. Cook for 2 minutes. Taste and season with patis (fish sauce) and freshly cracked black pepper, if needed. Turn the heat off.