Almondigas Recipe

Almondigas is a soup with two main ingredients: meatballs and patola (also known as Chinese okra loofa). I’m not sure where this dish came from, but it reminds me a lot of a similar Spanish dish called Albondigas.

I used to call this dish Misua and Patola soup until I was in high school. I had several foodie friends back then, and we always shared food and cooking ideas. During that time, I also assisted my mother in her catering business.I enjoy simple dishes, and this is one of my favorite humble dishes. When I eat this dish, I often recall my childhood days, when I was eating it with my family on a rainy day. Isn’t it a little nostalgic?

When you think of noodles with meatballs, you probably think of spaghetti, right? After all, we love our meatballs! Firm, round, and oh so juicy, the flavors are unrivaled – even more so when paired with something equally delectable. People generally enjoy meatballs in a rich tomato sauce with the perfect balance of sweet and savory flavors. But there’s another dish where meatballs work just as well. Another noodle dish you’re sure to enjoy is almondigas, or misua with meatballs. It’s warm, soothing, and mild but powerful.

Almondigas originated in Mexico, though rice is more commonly found in this soup in that country. In the Philippines, we get our fix from a steaming bowl of misua. Misua noodles, a thin noodle popular in Chinese cuisine, cook quickly and easily. These noodles’ chewy texture complements your meatballs perfectly. It can absorb all of your dish’s hearty flavors, which are only enhanced by the presence of beef cubes and fish sauce, to name a few other ingredients.

 

The bright, summery tomato is also included in the traditional almondigas of Mexico. The ingredient loofah, also known as patola, is a star in this misua with meatballs recipe. This clear green ingredient, also known as Chinese okra, may be confused with other vegetables such as coyote or papaya. It has a mild flavor, and its appearance isn’t particularly notable. Nonetheless, its understated flavors have a significant impact on this misua with meatballs dish! Behind the small slices of this vegetable is a flavor that seeps into the misua broth. It not only adds to the texture mix in your mouth, but its subtle flavor will leave you wanting more! During the time the meatballs or

Misua with meatballs is unquestionably a comfort food that evokes feelings of nostalgia and warmth. There are few things that can bring you comfort faster and better than a bowl of delicious noodle soup. Misua with meatballs is a delicious and nourishing dish that is a simple but effective way to truly satisfy cravings. Let’s give it a shot!

How to Make Misua with Meatballs (Almondigas)

Almondigas Recipe

Making misua with meatballs is much simpler than you might think. The entire process takes about 40 minutes, most of which is spent making the meatballs and cooking the other ingredients in your soup. You only add the misua at the end because it cooks quickly and you don’t want your noodles to be overcooked.

You must first prepare some of the ingredients for your misua with meatballs before cooking. This recipe calls for slicing a medium patola and mincing a small onion. You’ll also need to crush 6 garlic cloves! You can now begin cooking if you have completed all of these steps and have prepared the remaining ingredients.

Combine all of the ingredients for the meatballs in a large mixing bowl. This includes a pound of ground pork, half an onion, a raw egg, salt, and ground black pepper. You’ll also need 18 cup all-purpose flour to bind the ingredients together. Thoroughly combine all of the ingredients in your meatball batter. You’ll want to combine all of those flavors so that all of your meatballs taste the same! Set your batter aside once you’re satisfied with it.

Pour 3 tablespoons of cooking oil into a large cooking pot. When the oil is hot enough, add the garlic and the remaining half of the onions. After they’ve softened slightly, add your beef cube and three tablespoons of fish sauce. Allow this to cook for about a minute before adding 5 cups of water. Bring your misua soup with meatballs to a boil, allowing the flavors to blend harmoniously.

When your soup has started to boil, take your batter and scoop up about a tablespoon of the meat mixture. Form it into a ball, then drop it, one by one, into the boiling water. Cook your meatballs for about ten minutes after using up all of your mixture. Then, top with loofah or patola slices! These also don’t take long to cook; 2 to 3 minutes should suffice. Finally, add 4 ounces of misua noodles. Cook for only 1 to 2 minutes, gently stirring them around in the pot.

When your misua with meatballs is done, turn off the heat and transfer the soup to individual serving bowls. Misua with meatballs tastes best when it’s fresh and hot, so there’s no better time to dig in than right now!

Share and enjoy your misua with meatballs with the rest of your family! Let us know what they think of this homey, hearty meal.

If you enjoyed this soup dish as much as I have, here are a couple others that your family will love, too:

Ingredients

  • 1 lb ground pork
  • 1 piece patola ridge gourd, sliced
  • 4 ounces misua
  • 1 piece onion minced
  • 6 cloves garlic crushed
  • 3 tablespoons fish sauce
  • 1 piece raw egg
  • 1 piece beef cube
  • 1/8 cup all-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 5 cups water
  • 3 tablespoons cooking oil

Instructions

Almondigas Recipe

  • In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour. Mix thoroughly until all the ingredients are well incorporated. Set aside.
  • Heat a cooking pot and pour-in oil.
  • When the oil is hot enough, sauté the garlic and remaining onions.
  • Add the beef cube and fish sauce and cook for a minute.
  • Pour-in water and let boil.
  • Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then drop in the boiling one after the other. Cook for 10 minutes.
  • Add the patola (loofah) and cook for 2 to 3 minutes.
  • Put-in the misua and cook for 1 to 2 minutes while gently stirring.
  • Turn off heat and transfer to a serving bowl.
  • Serve hot. Share and enjoy!

Nutrition Information

Serving: 6g Calories: 363kcal (18%) Carbohydrates: 21g (7%) Protein: 15g (30%) Fat: 24g (37%) Saturated Fat: 7g (35%) Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 82mg (27%) Sodium: 1160mg (48%) Potassium: 299mg (9%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 48IU (1%) Vitamin C: 3mg (4%) Calcium: 40mg (4%) Iron: 2mg (11%)

FAQ

What is Almondigas, and how does it differ from other Filipino soups?

Almondigas is a Filipino soup made with meatballs, typically pork or a combination of pork and shrimp, and vegetables. It is distinct from other Filipino soups like Sinigang or Bulalo due to its use of meatballs as a primary ingredient.

What are the essential ingredients for making Almondigas?

The core ingredients for Almondigas include ground pork, shrimp, garlic, onion, fish sauce (patis), egg, breadcrumbs, and various vegetables like squash, string beans, and corn. The soup base is typically made from water or broth.

How do you make Almondigas meatballs, and can you use other meats besides pork and shrimp?

To make Almondigas meatballs, you combine ground pork, minced shrimp, garlic, onion, fish sauce, egg, and breadcrumbs, then form them into small meatballs. While pork and shrimp are traditional, you can use other ground meats, such as chicken or beef, depending on your preference.

What are some variations or additional ingredients you can add to Almondigas for extra flavor?

You can enhance the flavor of Almondigas by adding ginger for a subtle spice, or you can use a more flavorful broth by using chicken or pork broth instead of water. Some people also add chopped scallions or a bit of chili pepper for added zing.

Can I prepare Almondigas in advance, and how should I store it?

Yes, you can make Almondigas in advance. To store it, allow the soup and meatballs to cool, then transfer them to an airtight container. Refrigerate for a few days. When reheating, you might need to add more liquid to the soup if it thickens.

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