Albondigas Soup is one of my favorite, simple and light in taste. Perfect for the cold weather. Some people also call it ALMONDIGAS.
For some who is curious, misua is another variety of chinese noodles, it is made from hair like thin vermicelli noodles. It is color white and has satin like texture when cooked. In Philippines, one of the famous and most commonly cooked recipe for Misua is Almondigas or Albondigas, don’t be confused with these names as they are just the same.
These names are both referring to one recipe, Misua and Patola Soup. Misua in the Philippines can be bought in any sari sari store at around 10 pesos to 20 pesos. That is why Albondigas is affordable and is a favorite soup recipe that is serve in sidewalk carinderia. If you’re tight in budget, Misua Patola Meatballs is a good choice. My recipe though is special. Where my meatballs will lift the plain taste of the plain taste of the soup once you munch on the meatballs and the patola slices are a heavenly combination both for the soup and balls.
Albondigas Soup (Misua Patola Meatballs)
- For meatballs:
- 1 lb ground pork
- 1 tablespoon water
- 1 large onion, finely chopped
- 2 tablespoons cornstarch(can be replaced by one large egg white)
- 1 teaspoon soy sauce
- salt as needed
- 1 teaspoon Chinese five spice powder (ngohiong powder)
- 1 tablespoon sesame oil
- For soup:
- 2 tablespoons oil
- 6 cloves garlic, crushed
- 3 tablespoons fish sauce (patis)
- 10-12 cups water or broth (about ¾ water of a pot)
- 1 medium patola (sponge gourd), peeled and sliced
- 3 pack misua (250gram/pack), Thin flour noodles
- 2 boiled eggs (optional)
- Scallions, chopped (garnish)
(Revision 1/4/2023): Add 1 chopped large tomato instead of boiled eggs (optional)
- For the meatballs: In a mixing bowl, combine ground pork, 1 tbsp water, half of the minced onion, cornstarch, soy sauce, ngohiong powder, sesame oil and salt.
- Mix thoroughly until all the ingredients are well incorporated. Chill for 3 minutes, form in balls and place in tray. Chill again for 5 minutes. Set aside at room temperature. (Chilling it for a few minutes helps it to be binded and retain its shape when frying.)
- Preheat oil in a medium-sized pan and fry each meatball until cooked. Set aside.
- For the Soup:Heat cooking oil in a medium-sized pot and sauté the garlic and remaining onions. Season with fish sauce and cook for a minute. Pour-in water and let boil.
- Add the patola, chopped tomatoes and cook for 2 to 3 minutes.
- Add the misua noodles and cooked meatballs and simmer for 1 to 2 minutes or until noodles are cooked. Do not overcook misua or it will taste bitter. Add boiled eggs (optional) and sprinkle chopped scallions.
- Serve while hot. Enjoy!