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Almondigas
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5 from 1 vote

How to Cook Almondigas (Filipino Pork Meatballs Soup)

Almondigas is an old Filipino soup recipe made from pork meatballs and misua.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Noodles recipe
Cuisine: Filipino
Keyword: almondigas, meatball soup, misua
Servings: 4 servings
Calories: 156kcal
Author: Manny

Ingredients

  • 1/4 kilo ground pork
  • 5 pcs water chestnuts sliced thinly
  • 5 pcs dried Chinese mushrooms soaked in water and diced
  • 1 pc egg lightly beaten
  • 2 Tbsp. corn starch
  • 1 pc medium size onion chopped (for meatballs mixture)
  • 1 pc medium size onion chopped (for sauteing)
  • salt and pepper
  • oil for sauteing
  • 3 cloves garlic crushed
  • 1 pc tomato sliced
  • 8 cups water
  • 1 Tbsp. spring onion chopped
  • 2 tsp. iodized salt or table salt
  • 1/4 tsp. ground black pepper
  • 2 bundles misua about 50 grams

Instructions

How to cook Almondigas:

  • In a bowl combine ground pork, water chestnuts, mushrooms, egg, cornstarch, onion, salt and pepper.
  • Mix very well and form into balls, about 1 to 1 & 1/2 inch in diameter. Set aside.
  • In a deep saucepan, heat about 1 Tbsp. cooking oil and saute garlic, onion and tomatoes until soft.
  • Add water and allow to boil for a minute then drop pork balls in the boiling liquid and simmer for about 10 to 15 minutes until the meatballs are cooked.
  • Season with salt and pepper then add the misua and stir cook for a few minutes until misua is soft and cooked.
  • Serve hot and garnish with spring onion.

Notes

Cooking Tips:

Keep the Meatballs Light and Tender

Avoid overmixing the ground pork mixture, as this can make the meatballs dense and tough. Gently combine the ingredients just until incorporated, allowing for a softer texture when cooked. Letting the mixture rest for a few minutes before shaping helps develop better flavor and consistency.

Simmer the Meatballs in Gently Boiling Broth

Drop the meatballs into the pot only when the broth is at a gentle boil to help them hold their shape. Cooking them over high heat can cause them to break apart, while a slow simmer allows the flavors to infuse beautifully. Stir occasionally but gently to keep them intact and evenly cooked.

Add Misua at the Last Minute

Misua noodles cook incredibly fast and can turn mushy if left in the broth too long. To maintain their delicate texture, add them just before turning off the heat and let the residual warmth soften them. If you need to reheat the soup, consider adding extra broth to keep the consistency just right.