Filipino almondigas


Filipino meatball and misua (rice noodles) soup in clear broth
Course Soup
Cuisine Filipino
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Connie


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


  • 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.