🍲 Almondigas

Soup · Main ingredient: Pork · ⏱ 14 min · Serves 5 · ~₱300 · Best for: Dinner, Lunch, Snack

Ingredients

• 100 g 100g misua noodles (thin wheat vermicelli)
• 300 g 300g ground pork
• 1 pc 1 egg, beaten (for meatballs)
• 3 tbsp 3 tbsp breadcrumbs
• 4 clove 4 cloves garlic, minced, divided
• 1 pc 1 small onion, minced (for meatballs), plus 1 medium onion, chopped (for soup)
• 2 tbsp 2 tbsp chopped spring onions (for meatballs)
• 3 pinch 1 tsp salt
• 0.25 tsp 1/4 tsp ground black pepper
• 2 tbsp 2 tbsp cooking oil
• 2 pc 2 tomatoes, chopped
• 3 tbsp 3 tbsp fish sauce (patis)
• 1 cup 1 cup napa cabbage or bok choy, sliced
• 1 tbsp Toasted garlic bits, for garnish

Instructions

1. In a bowl, combine ground pork, egg, breadcrumbs, half the minced garlic, minced onion, chopped spring onions, salt, and pepper. Mix well until uniform.
2. Shape the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
3. Heat oil in a large pot over medium heat. Sauté the remaining garlic, chopped onion, and tomatoes until softened and fragrant.
4. Pour in the broth and bring to a boil; season with fish sauce.
5. Gently drop the meatballs into the simmering broth, a few at a time, and cook for 8-10 minutes until they float and are fully cooked through.
6. Add the misua noodles directly into the pot and cook for 1-2 minutes only, as misua cooks very quickly and softens fast.
7. Add the sliced napa cabbage or bok choy and simmer for 1-2 minutes until just wilted.
8. Taste and adjust seasoning with more fish sauce or salt as needed.
9. Ladle into bowls, garnish with toasted garlic bits, and serve hot immediately.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.