Almondigas Soup
This Almondigas Soup recipe is delicious and easy to make with meatballs, miswa noodles, and patola in a flavorful broth. It’s tasty and filling and the perfect cold-weather comfort food!
What is Almondigas Soup
Almondigas is a classic Filipino “bola-bola” soup with patola, miswa noodles, and clear, flavorful broth. It’s a local adaptation of the Mexican meatball albondigas, which is a tomato sauce-based soup with various vegetables.
It’s a simple, budget-friendly dish that’s ready in minutes with simple ingredients. Perfect for busy weeknight dinners!
Ingredient list
- Ground pork– you can also use with ground chicken or beef
- Egg-binder to help the meatballs hold shape.
- Flour– acts as a filler and binder for the meatballs. You can substitute bread crumbs
- Spring onions– add color and flavor to the meatballs.
- Fish sauce– adds a savory, umami flavor to the dish.
- Miswa – also referred to as misua or wheat vermicelli are thin salted Chinese noodles made from wheat. If unavailable, you can use the Japanese somen noodles.
- Patola- also called sponge or luffa gourd. You can also use upo (bottle gourd) or chayote.
- Aromatics– onions and garlic enhance flavor
- Seasonings– add salt and pepper to taste
- Water
Almondigas cooking tips
- A vegetable peeler is best for peeling the patola. It peels the tough, green skin without shaving off a lot of the flesh.
- Use a small scoop or a measuring tablespoon for even and uniform meatballs.
- If you prefer not to fry the meatballs first, you can cook them by dropping them directly into the boiling broth until fully cooked.
- Not in the mood to make meatballs? You can sauté the ground meat until lighty browned for a quick and easy fix.
What is the difference between Almondigas and Albondigas?
Albondigas is Mexican meatball soup usually made with ground beef, tomatoes, and vegetables such as carrots and celery. Almondigas is the Filipino version of this bola bola soup which typically includes miswa noodles and squash such as patola or upo.
What is the English name for patola?
Patola is the unripe fruit of the luffa or luffa gourd. It’s also known as Chinese okra or ridge gourd.
How to serve and store
- Enjoy Almondigas soup as a main entrée with steamed rice or as a side dish to your favorite fried fish or grilled meat.
- As the miswa noodles absorb the liquid easily, Almondigas soup is best enjoyed freshly cooked.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- To reheat, add water or broth to loosen consistency and adjust taste with salt and pepper.
Almondigas Soup
Keep warm with this simple yet hearty and tasty Almondigas soup! It's easy to make and delicious with meatballs, miswa noodles, and patola in a flavorful broth. It is the ultimate comfort food, perfect for those cold and gloomy days!
Ingredients
- 1 pound ground pork
- 2 tablespoons flour
- 1/4 cup green onions
- 1 piece egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium patola, peeled and cut into 1/4 inch thickness
- 4 tablespoons canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- 4 cups water
- 2 ounces miswa noodles
- salt to taste
- pepper to taste
Instructions
- In a bowl, add ground pork, flour, onion leaves, beaten egg, salt and pepper. Stir until combined. Shape into 1-inch diameter balls and set aside.
- Peel and cut patola crosswise into 1/4-inch thickness. Set aside.
- In a pan over medium heat, heat 2 tablespoons of canola oil. Add meatballs. Fry in batches until lightly browned and cooked through. Remove from pan and drain on paper towels.
- In another pan over medium heat, heat 2 tablespoons of oil. Add onions and garlic. Cook until softened.
- Add fried meatballs, fish sauce, and water. Bring to a boil and skim scum that floats on top. Cook 8 to 10 minutes until pork is cooked through.
- Add sliced patola. Cook until tender.
- Add miswa noodles. Cook until softened.
- Season with salt and pepper to taste.
Video
Notes
- A vegetable peeler is best for peeling the patola. It peels the tough, green skin without shaving off a lot of the flesh.
- Use a small scoop or a measuring tablespoon for even and uniform meatballs.
- If you prefer not to fry the meatballs first, you can cook them by dropping them directly into the boiling broth until fully cooked.
Nutrition
Calories: 303kcalCarbohydrates: 5gProtein: 14gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 54mgSodium: 910mgPotassium: 280mgFiber: 1gSugar: 1gVitamin A: 48IUVitamin C: 3mgCalcium: 28mgIron: 1mg
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