A meatball and noodle soup, it is quite probable that the Filipino almondigas is an adaptation of the Mexican meatball soup called albondigas. If you’re wondering what the connection is between the Philippines and Mexico, two words — galleon trade.
Unlike Mexican albondigas, the meatballs in Filipino almondigas contain no rice. But rice is present in the soup albeit in another form. Misua, fine rice noodles that originated in China, is added to the soup toward the end of cooking.
And unlike Mexican albondigas, the broth of Filipino almondigas is clear because tomatoes are not included in the ingredients.
For the meatballs
- Mix together all the ingredients for the meat balls. Form into balls about 2 inches in diameter.
- Heat the cooking oil in a frying pan.
- Fry the meatballs 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 sauce pan or casserole.
- Transfer a tablespoon of cooking oil from the frying pan.
- 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 ten minutes.
- Taste and add fish and pepper, as needed.
- Off the heat, add the misua and cover for another five minutes.
- Transfer to a soup tureen and top with sliced scallions.
- Serve hot.