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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!
Prep Time15 mins
Cook Time25 mins
Author: Pam from PinoyBites


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

Here's How:

  • 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.