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Meatballs and Noodle Soup (Almondigas)

4.4

(4)

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Almondigas in blue and white bowl on grey and white striped cloth napkin with gold spoon.

Almondigas is a hearty soup consisting of meatballs and misua. Misua are thin, salted Chinese noodles made from wheat flour that cook quickly. If misua is not available, it can be substituted with Japanese somen noodles. Like many hearty soups, almondigas is truly a comfort food.

Ingredients

4 servings

1 lb (450 g) lean ground pork
2 green onions, finely chopped, plus more for garnish
1 egg, beaten
3 tbsp (25 g) all-purpose flour
Salt and freshly ground black pepper
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 onion, chopped
8 cups (1.9 L) chicken broth
1 tbsp (15 ml) fish sauce
2 oz (57 g) misua noodles, Japanese somen noodles, capellini noodles or angel hair pasta

  1. Step 1

    In a large bowl, combine the pork, green onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.

    Step 2

    Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes.

    Step 3

    Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.

    Step 4

    Garnish with the chopped green onions. Serve hot.

Cover of Quintessential Filipino Cooking with white table and various dishes, including pancit, kare kare, lumpia, and lechon kawali.
FromQuintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines© 2018 by Liza Agandlog. Reprinted by permission of Page Street Publishing. Buy the full book fromAmazon.
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Reviews (4)

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  • This dish was promising and looked delicious, but the noodles are just too gelatinous and sticky. The dish felt like a chunky glob of noodle with some not-very-tasty meatballs. We won't make it again.

    • Home Cooking

    • Chicago, IL

    • 1/20/2022

  • Great recipe. Added kale per last review and kept meatballs smallish. Used the precious condiment that is Red Boat fish sauce. Next time I'll not add salt to meatballs and use chicken bone broth instead of bouillon paste. Somen noodles turn soggy quick so if there will be leftovers, I'd maybe keep noodles separate.

    • lisakat

    • Austin, TX

    • 3/10/2021

  • Delicious and easy. Added Lacinato kale and some fennel with the onions and garlic. My kids loved it.

    • racheljoey

    • Saratoga Springs, NY

    • 3/27/2019

  • Simple and delicious. The only change I made was that I subbed hoisin sauce because I didn’t have any fish sauce on hand, so it ended up less pungent but I think the fish sauce would be great too.

    • Noodleprincess12

    • Nashville, TN

    • 1/6/2019

Tags Soup Soup/Stew Meatball Noodle Pasta & Noodles Filipino Southeast Asian Asian Ground Pork Pork Meat Main Lunch Dinner Dairy Free Nut Free One-Pot Meals Quick Easy Weeknight Meals Simmer Cookbooks

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