Meatballs and Noodle Soup (Almondigas)

southeast asian philippines meatball pork noodle soup/stew dinner kid-friendly small plates green onion/scallion garlic

Liza Agbanlog

4 servings

Source

Ingredients

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

Method

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.

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.

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.

Garnish with the chopped green onions. Serve hot.