This heartwarming Almondigas recipe combines tender pork meatballs, silky misua noodles, and patola in a savory broth. Perfect for cozy family dinners, this comforting soup is surprisingly easy to whip up—even on the busiest weeknights!
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If you're like me and always keep ground meat on hand, this recipe is a game-changer. Whether you use ground pork, chicken, or even beef, Almondigas delivers a hearty, comforting meal in no time.
Ground meat recipes like Pad Krapow, burger steak, Filipino chicken sausage or picadillo might be your go-to, but this soup hits differently. I was recovering from surgery during the start of fall and needed something soothing. What could be better than a bowl of Filipino Albondigas?
Plus, it's ridiculously easy to make—ideal for your hectic days or lazy nights.
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Why You'll Love This Recipe?
- Quick and easy: Perfect for busy weeknights with minimal prep and cooking time.
- Comfort in a bowl: Warm, hearty, and deeply satisfying.
- Healthy and nourishing: Loaded with protein, fiber, and comforting flavors.
- Family favorite: Even picky eaters will enjoy its mild yet savory taste.
What is Miswa?
Let’s talk about misua or miswa. These are thin, wheat-based vermicelli noodles that cook in mere minutes.
Miswa is a pantry must-have for easy soups and stir-fried dishes. Its delicate texture soaks up broth beautifully, making each bite flavorful. If you’ve never tried it, trust me—you’re in for a treat.
What is Patola?
Now onto patola, or sponge gourd, a classic Filipino vegetable. It’s mild in flavor and tender when cooked.
Patola adds a soft, almost velvety texture to soups like this. Think of it as the zucchini of Filipino cuisine—but with more charm!
Filipino vs. Mexican Albondigas
Filipino Almondigas stands apart from its Mexican counterpart with its use of misua noodles and patola.
Mexican albondigas often have a spiced tomato-based broth, while the Filipino version is lighter and more savory.
Both are meatball soups, but each reflects the unique flavors of their respective cuisines.
Ingredients
Here's what you'll need:
- Ground pork: The base of your meatballs; chicken or beef work, too.
- Yellow onion: Adds sweetness and depth to the meatballs.
- Garlic: Essential for a flavorful meatball mixture.
- Egg: Helps bind the meatballs together.
- All-purpose flour: Can substitute with cornstarch for gluten-free options.
- Black pepper: Adds a subtle kick to the meatballs.
- Fish sauce: Boosts umami.
- Patola (sponge gourd): Adds texture and nutrients to the soup;
- Chicken broth: The flavorful base of your soup; pork broth is a great alternative.
- Beef bouillon: Enhances the savory flavor of the broth.
- Misua noodles: These cook quickly; Japanese somen or wheat noodles are good substitutes.
- Spring onions: Adds a fresh garnish to the finished dish.
See recipe card for quantities.
How To Make Almondigas?
- Make the meatballs: Combine ground pork, onion, garlic, egg, flour, pepper, and salt and pepper in a bowl. Shape into small balls.
- Prepare the broth: Sauté garlic and onions. Add chicken broth, water, and beef buillion. Bring to a boil.
- Add the meatballs: Put each meatballs one at a time and let it cook. Simmer for about 10-15 minutes.
- Add the patola: Stir in patola slices gently and simmer for 5 minutes.
- Add misua: Toss in misua noodles. Simmer for 2-3 minutes until noodles are tender.
- Garnish and serve: Top with spring onions and serve hot.
Variations
- Beef or chicken meatballs: Swap out the pork for ground beef or chicken for a different flavor profile.
- Vegetable substitutes: Use zucchini or bottle gourd if you can't find patola.
- Add mushrooms: For an umami boost, toss in sliced shiitake mushrooms.
- Spice it up: Add chili flakes for some heat.
- Tomato base: Want to give it a Mexican twist? Add some tomato paste to the broth.
What To Serve With This
- Steamed rice: A classic pairing to soak up the broth.
- Pandesal: Filipino bread rolls for dipping.
- Lumpiang Shanghai: Crispy spring rolls for a texture contrast.
- Fried plantains: Sweet and savory combo.
- Green salad: Light and refreshing.
- Cornbread: Adds a comforting touch.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave.
Expert Tips
- Shape meatballs evenly to ensure they cook at the same rate. Use a small ice cream scoop (1 tablespoon size).
- Don’t overcook the misua; it cooks very quickly!
- Use fresh patola for the best texture and flavor.
Recipe FAQs
Make sure the meatball mixture has enough binder like egg or flour.
Chill the meatball mixture before shaping to make it easier to handle.
It may be undercooked; simmer longer to ensure the meatballs are fully cooked.
Overmixing the meat can result in tough meatballs; mix gently for the best texture.
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Almondigas (Filipino Meatball and Miswa with Patola Soup) Recipe
Equipment
- 1 large pot
Ingredients
- 1 pound ground pork
- 1 cup yellow onion finely chopped
- 1 tablespoon all-purpose flour
- 1 whole egg
- 1 tablespoon Olive oil or avocado oil
- 2 cloves garlic minced
- 4 cups chicken broth
- Water as needed
- beef powder or buillion
- 2 large patola sponge gourd, sliced
- 2 tablespoon fish sauce
- 2 ounces misua noodles Chinese vermicelli
- Spring onions green onions, chopped
- black pepper and salt
Instructions
- Make the meatballs: Combine ground pork, ½ cup onion, egg, flour, pepper, and salt in a bowl. Shape into small balls.
- Prepare the broth: Add oil and sauté garlic and ½ cup onions. Add chicken broth, water, and beef buillion. Bring to a boil.
- Add the meatballs: Put each meatballs one at a time and let it cook. Simmer for about 10-15 minutes.
- Add the patola: Stir in patola slices gently and simmer for 5 minutes.
- Add misua: Toss in misua noodles. Simmer for 2-3 minutes until noodles are tender.
- Garnish and serve: Top with spring onions and serve hot.
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Notes
- Shape meatballs evenly to ensure they cook at the same rate. Use a small ice cream scoop (1 tablespoon size).
- Don’t overcook the misua; it cooks very quickly!
- Use fresh patola for the best texture and flavor.
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