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Recipe by Connie Veneracion
This is an old recipe from my grandmother — with a few personal tweaks.
First, bone broth. My grandmother used plain water as a base for the soup and relied heavily on the spice base and the flavors in the meatballs that find their way into the liquid. I use bone broth for my almondigas for a richer flavor.
Second, I added grated carrot to the meatballs for more flavor, texture and color.
Apart from those two, it’s still my grandmother’s almondigas.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine Filipino
Servings 4 people
Filipino almondigas (meatball and misua soup)


For the meatballs

  • ½ kilo ground pork
  • ½ carrot grated
  • 1 onion finely chopped
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg lightly beaten

To complete the dish


  • 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.


Updated from a post originally published in 07/12/2003.
Keyword Meatballs, Noodle Soup, Noodles