Almondigas is an old Filipino soup recipe made from pork meatballs and misua. I’m not sure where this recipe originates but the name of this recipe almondigas is similar to mexican meatballs called “albondigas”. Since I first heard of this recipe I thought it has almonds in it but I’m mistaken. It looks like this is a combination of Spanish and Chinese cuisine because misua is a Chinese thread like noodles used mostly on Chinese dishes. Some recipes includes loofa or patola too but it is upon your discretion whether you will add loofa or not. The almondigas recipe I have here is more on the oriental side because it contains water chestnuts and Chinese mushrooms in the meatballs mixture. It’s up to you again to substitute it with button mushrooms, carrots or turnips if those Chinese ingredients are not available.
How to Cook Almondigas (Filipino Pork Meatballs Soup)
- 1/4 kilo ground pork
- 5 pcs water chestnuts sliced thinly
- 5 pcs dried Chinese mushrooms soaked in water and diced
- 1 pc egg lightly beaten
- 2 Tbsp. corn starch
- 1 medium size onion chopped (for meatballs mixture)
- 1 medium size onion chopped (for sauteing)
- salt and pepper
- oil for sauteing
- 3 cloves garlic crushed
- 1 tomato sliced
- 6 to 8 cups water
- 1 Tbsp. spring onion chopped
- 1 to 2 tsp. iodized salt or table salt
- 1/4 tsp. ground black pepper
- 2 bundles misua about 50 grams
How to cook Almondigas:
- In a bowl combine ground pork, water chestnuts, mushrooms, egg, cornstarch, onion, salt and pepper.
- Mix very well and form into balls, about 1 to 1 & 1/2 inch in diameter. Set aside.
- In a deep saucepan, heat about 1 Tbsp. cooking oil and saute garlic, onion and tomatoes until soft.
- Add water and allow to boil for a minute then drop pork balls in the boiling liquid and simmer for about 10 to 15 minutes until the meatballs are cooked.
- Season with salt and pepper then add the misua and stir cook for a few minutes until misua is soft and cooked.
- Serve hot and garnish with spring onion.