Almondigas (Filipino Meatball and Miswa with Patola Soup) Recipe
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!
Servings: 6 people
Calories: 258kcal
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.
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.
Nutrition
Calories: 258kcal | Protein: 13.1g | Fat: 12.6g | Cholesterol: 113mg | Sodium: 1065mg
