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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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