Almondigas – Meatballs Misua Soup

Almondigas, Meatballs Misua Soup is also known as Bola Bola Soup or the Filipino Meatball Soup. This can easily be your weeknight dinner. Meatballs, noodles, and broth are all you need, and you have dinner in under thirty minutes. 

Almondigas Filipino Version of Meatballs Soup

Albondigas means meatballs in Spanish. So my title was redundant: meatballs, meatballs misua soup. Haha.  And for some funny reason, it is Almondigas in the Filipinos. Each corner of the world has its own version of the meatball soup. Mexican – version has the rice and mint in their meatballs with a rich tomato broth. In contrast, ours has the Chinese influence of adding the misua, the salty wheat noodles, and simple, clear chicken broth.  

 
Be With Mia Almondigas Meatballs Misua Soup
Almondigas Meatballs Misua Soup. You can precook it by pan-frying or baking (as in the photo). Or put all the meatballs into the broth for a quicker cook.
 
If you are pinning several Filipino soups and stews, this should be part of that collection.
 

Ingredients

There are 3 main elements in this recipe: the meatballs, the misua, and the soup. 
 
The meatballs
 Aromatics and vegetables make up for this flavorful meatball with the clear broth as its canvas. It is the fish sauce that makes.
 

Misua and Where To Buy

Misua is salted wheat noodles. You can find this in Asian stores. If you cannot find it, you can replace it with angel hair.  When cooking with misua, go easy on the salt because misua brings in a lot of flavors. Adjust flavor (salt, fish sauce, etc.) after you’ve added the misua. l
 

The soup

If you have a bunch of time and freezer real estate for homemade chicken broth, go ahead and do it! It’s the best. For me, my go-to is Better Than Bouillon

 
The fourth unmentioned element is the zucchini. Because it is a one-pot meal, I try to add in as many vegetables as I can. If available, I would add some collards or kale, and this is healthy-ish and yummy. 
 

Process

The quickest way to this meatballs soup is a food chopper for all the vegetable ingredients. Then mix the rest in a bowl. I usually taste test a small portion by pan-frying. If I’m happy with the flavor, I start rolling the balls. If you have the time, you can bake a big batch and freeze it. 
 
At this point, I will start heating the broth. Once it simmers, add the meatballs. 
 
Misua cooks in a  couple of minutes, so this should be the last thing you add to your pot. 
 
I highly recommend you make flavor adjustments in the last part because misua is salty. 
 
Tips
The trick to making this a quick recipe is not to be a perfectionist in rounding up the balls. Believe me, it will distort at some point, but the most important thing is it holds itself with a little imperfection, and the flavor is there. 
 
Make ahead: meatballs and broth. 
 
Misua is a salty wheat noodle, so be conservative on the flavor. Make last-minute flavor adjustments AFTER you’ve added the misua. 
 
You can make a big batch of meatballs. Even ask your kids to help out. Freeze and store. Then just 
 
Not traditional, but you can also add other greens to make this dish healthier: kale, collards, broccolini, and zucchini. These are great substitutes if you do not have access to Patola. 

Almondigas Meatballs Misua Soup is The Perfect Filipino Meatball Recipe because you have your meat, starch, veggies, and broth in one pot. Also, I always think of this on rainy days. It’s wonderful comfort food for me. 

If you like one-pot soup recipes, you can also try this Turmeric Arroz Caldo Recipe. I also think that adding Ramen Eggs would be brilliant.

Let us connect!

You can find me on Instagram, TiktokFacebook, Pinterest, and working my way on more YouTube videos.

Use #BeWithMia when you replicate the recipe so I can find you. I love to hear from you. 

MAY FAITH, FOOD, AND LOVE FILL YOUR LIFE.

HAPPY COOKING!

MIA

Almondigas: Filipino Misua and Meatball Soup Recipe

Mia Estolano-Levert
You can do this meal in 30 minutes—three major elements here: meatballs, misua (salted wheat noodles), and broth. I added zucchini in replacement of patola (luffa or ridge gourd). Once you have all three ready, you have your one-pot meal prepared in 15 minutes.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course, Soup
Cuisine Filipino
Servings 6
Calories 232 kcal

Equipment

  • mixing bowl
  • Dutch oven, pot or wok
  • Prep tray or plate for meatballs
  • Optional: food chopper

Ingredients
  

Meatball Ingredient

  • 1 lb ground pork
  • 1 small carrot, minced
  • 1 2-inch celery stalk minced
  • 2 stalks scallions minced
  • 3 tbsp all-purpose flour
  • 1 large egg

Soup

  • 2 tbsps cooking oil
  • 3 cloves garlic, minced
  • 1/4 cup yellow or sweet onion, minced
  • 1 medium zucchini, sliced in half-moons (crescents)
  • 6 cup chicken broth
  • 1 bunch misua
  • fish sauce to taste
  • pepper to taste
  • scallions to garnish

Instructions
 

  • In a bowl, put all meatball ingredients: ground pork, carrots, celery, scallions, flour, and egg.
  • Mix until everything is distributed evenly.
  • Form the meat mixture into one-inch balls. Makes approximately 24-30 balls. Set aside
  • Optional: Pre-cook the meatballs by searing them or baking them at 400F for 10 minutes.
  • Put the pot over medium fire. Add oil.
  • Saute garlic and onion to soften.
  • Add zucchini and let it turn a vibrant green.
  • Pour broth and let it come to a simmer.
  • Add meatballs and let the broth simmer.
  • Add misua. Stir and let it soften for about a minute. Taste.
  • Adjust to taste with fish sauce and pepper.
  • Serve with scallions.

Notes

Make the meatballs ahead and freeze for an even quicker cook. 🙂
 
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