Now, don’t ask me what almondigas means. I really do not know. My Spanish is really, really bad. I only learned basic Spanish because it was required in college.
I do know, however, that in Mexican cuisine, there is a dish called albondigas. It is quite probable that the Filipino almondigas is an adaptation of the Mexican albondigas.
This is an old recipe from my grandmother. My only contribution is to add grated carrots to the meatballs to add flavor and color.
Misua is the name for fine rice noodles used mostly for soup dishes because of its tendency to get soggy once it becomes wet.
Ingredients
For the meatballs
- 1/2 kilo ground lean pork
- 1/2 piece of carrot grated
- 1 whole onion finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 whole egg lightly beaten
- 2 tablespoons all-purpose flour
To complete the dish
- 3/4 cup cooking oil
- 5 cups bone broth
- 3 cloves garlic crushed
- 1 small onion sliced
- salt and pepper (if broth is unsalted)
- 2 bundles misua
- 3/4 cup finely sliced scallions
Instructions
- Mix together all the ingredients for the meat balls, except the flour. Form into balls about 2 inches in diameter.
- Heat a wok or skillet. Pour in the cooking oil until it starts to smoke. Roll each meat ball in flour and fry in hot oil, rolling the balls around in oil to brown evenly. Once lightly browned, remove from the wok or skillet and drain on paper towels.
- Heat a large saucepan or casserole. Transfer 1 tbsp. of cooking oil from the skillet or wok.
- Saute the garlic and onion until the onion is soft.
- Pour in the broth. Bring to a boil.
- Add the meat balls. Lower the heat, cover and simmer for 10 minutes.
- Adjust seasonings, as needed. Turn off the heat.
- Add the misua and cover for another 5 minutes.
- Transfer to a soup tureen and top with sliced scallions. Serve hot.
Bangus Fritters
zaifie
01/16/2006 at 3:40 amthanks for sharing your recipes. they are very straight forward. I’ll try some of them.. :smile:
Connie
01/16/2006 at 7:44 amyou’re welcome, zaifie. hope you enjoy them. :smile:
RhB
03/31/2006 at 6:18 amYour “almondigas” may have come from the Spanish “Albondigas” literally meaning “meatballs”… Of course, since they’re so close in pronunciation, someone probably wasn’t reading it and was listening in a far away manner.
In some countries, albondigas while known as meatballs can also be used as profanity… to describe a rather male part…
Connie
03/31/2006 at 6:20 pmRhB, maybe it’s a kind of “lost in pronunciation” instead of “lost in translation”… :grin:
John
06/08/2006 at 2:00 pmI’ve been visiting your site for two years now, and frequent it especially when I’m away for school and have no mother to cook Filipino food for me.
I just want to say that I think almondigas in Spain is actually meatballs simmered in tomatoes, garlic, onion, and herb mixture…more like an appetizer than anything else. I know, I know…traditional foods get bastardized in the colonies, but still…it’s pretty good as an appetizer.
Lasketti
07/20/2006 at 8:36 amby the way.. how do i make the 5 cups beef broth?
Connie
07/20/2006 at 11:21 amRecipe for home made broth :)
Yvette
08/03/2006 at 4:29 pmI love your recipe! One of the best Almondigas recipes I’ve ever tried. The recipe reminds me of rainy sunday afternoons. A must try!!!!!!
Connie
08/03/2006 at 5:44 pmthank you, yvette. “rainy sunday afternoons” sounds so nostalgic and romantic. :)
Fan in Saudi
08/15/2006 at 8:18 pmYah this one is realy a part of our food lives…
Si Mother ko super luto ng Almondigas pag wala ng ma-isip na ulam at tamad ng magluto.. Har Har Har!! I can still remember how it was easy for her to prepare this for us…
Ikaw talaga Mam Sassy, cant help but reminsicin the good old days when I had so much fun with my Mom.. Don’t get me wrong, my mom still alive and healthy, iyon nga lang malayo ako sa kanya at nasa Manila siya…
God Bless You Mam Sassy!!!
Connie
08/16/2006 at 5:58 pmLOL and this dish always reminds me of my lola. :)
Isabel
01/17/2008 at 7:52 amhi ms. connie!…tanong ko lang po kung kelan ia-add yung tomato paste..ty po!
Connie
01/17/2008 at 8:46 amSame time as the broth, Isabel.
susan
03/15/2008 at 10:41 amhi miss connie, can i also add patola. thanks
malou
10/07/2009 at 6:32 amhi.. pwede po.. pwede po bang walang tomatoe paste?
Connie
10/07/2009 at 7:02 amTry mo.
chy
11/04/2009 at 1:17 amMy husband and I tried this recipe and it was delicious. Only difference from our moms’ recipe is the addition of the tomato paste which was new to us. But overall, we loved it. Our son loved it too! :)
Connie
03/16/2008 at 3:27 pmI’m not a fan of patola but that’s no reason why it can’t be added to almondigas.
Bethany
07/10/2009 at 7:34 amAlmondigas is actually not Spanish, but Portuguese.
rinz
03/23/2011 at 10:23 amIt’s raining here in my place, am craving for a hot super yummy soup to keep me warm. Thanks for this recipe. Il try it now.
nina
05/17/2012 at 1:18 amso this is what is called almondigas. i’ve always wondered what it was. we prepare this at home usually with patola…or instead of meatballs, we make fishballs using fish called bidbid…
John
04/04/2013 at 4:35 amWhen i was visiting my wife’s home town of Guinobatan in Bicol I tried a variation of this theme.
Stuff the meatball filling into a small chilli quatered lengthwise. Dip in batter and them deep fry gently until golden. Pick up by the stem and eat (with San Mig Light). Truly AWESOME.
To my own personal shame and disgrace I ate 30 of these in one night ;-)
Connie Veneracion
04/04/2013 at 2:49 pmSounds like a local version of chili relleno. :)
Sarah
08/18/2013 at 8:23 pmHello. I made this for dinner tonight and it’s really yummy. I’ve tried several recipes of almondigas already and this is best among them. But next time, I’ll forgo the tomato paste because I really don’t like the orange look on my soup and I’ll use green onions instead of leeks. Thanks for the recipe!
P.S. I deglaze the skillet I used for browning the meatballs with some of the broth in this recipe to get the yummy bits left and added it as well in the soup.
Connie Veneracion
08/18/2013 at 9:42 pmNice tweak with the deglazing. :) All those brown bits stuck at the bottom of the pan are so flavorful!