Pork Meatballs and Sponge Gourd Misua Soup
Almondigas 💜
Feeling under the weather? Or perhaps you simply love the bed weather brought about by the monsoon rains (a.k.a. habagat)? This soup is perfect for you! Best served while it’s hot, Almondigas comforts the soul with its light and refreshing flavors!
Almondigas is a Filipino meatball soup typically served with misua (thing egg or wheat noodles) and patola (sponge gourd). Its name comes from the Spanish word “albondigas” which means “meatballs”.
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Ingredients
For the meatballs:
- 1/4 kilo lean ground pork
- 2 tablespoons onion
- 1 tablespoon all purpose flour
- 1 egg, raw
- Salt and pepper to taste
For Almondigas
- 1 cup egg misua
- 1 cup patola (sponge gourd)
- 2 tablespoons fish sauce
- 1 tablespoon onion
- 1/2 tablespoon garlice, minced
- 1 tablespoon oil
- 1/2 cup spring onion; set aside some for garnish
- 3-5 cups water
- Salt and pepper to taste
Procedure
Mix lean ground pork, onion, flour, raw egg, salt, and pepper together in a bowl. Shape into balls, roughly 9-10 pieces. Set aside.
In a deep pan, saute onion and garlic until fragrant. Add water and bring to boil. Season with fish sauce, salt, and pepper. Adjust according to taste.
Carefully add the meatballs in the boiling water. Simmer to boil or until meatballs are cooked.
Add patola (sponge gourd) and simmer until 1-2 minutes. Add misua and simmer for another 1-2 minutes. Stir constantly while being careful not to break or damage the meatballs. Add spring onion.
Serve hot! Garnish with the remaining spring onion.
Tiny Kitchen @ 29K 