Almondigas (Filipino Meatball Soup with Sotanghon Noodles)
Almondigas (Filipino Meatball Soup with Sotanghon Noodles) is a traditional Filipino recipe for a classic soup of prawn (shrimp) and pork meatballs with bell peppers and noodles in a beef stock base. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Filipino Meatball Soup with Sotanghon Noodles (Almondigas).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Almondigas is the Filipino name for meatballs. The name itself is of Hispanic influence, though ultimately derived from the Moorish influence in Spain. Sotanghon is the Filipino name for mung bean noodles, variously known as glass noodles or cellophane noodles. Amondigas can also be served with misua (Filipino wheat vermicelli). Anyone who has cooked with glass noodles knows that sotanghon are very long and are supplied in tight bundles. They are most easily handled if soaked in warm water for 8 minutes to soften and then to cut them into more manageable lengths.
Ingredients:
For the Meatballs:
5 jumbo prawns (shrimp) peeled and de-veined
225g (½ lb) minced (ground) pork
2 garlic cloves, minced
2 tbsp Japanese panko breadcrumbs
1 spring onion (scallion) finely chopped (separate white and green parts)
1 chicken stock cube, crushed
For the Soup:
1 tbsp olive oil
1 large shallot, chopped
½ small red bell pepper, de-seeded and chopped
2 tbsp tomato purée
1.25l (5 cups) beef stock
2 tbsp soy sauce
30g (1 oz/1 bundle) bean thread noodles
Method:
For the meatballs: Place the prawns (shrimp) in a food processor and pulse several times to chop (or chop finely with a knife or cleaver). Turn into a bowl and mix in the pork, garlic, breadcrumbs, spring onion whites and crushed stock cube. Mix thoroughly, then using the palms of your hands and taking heaped tablespoons of the mixture roll into balls. As you finish each meatball place on a tray (you should end up with between 16 and 20). Transfer to the refrigerator and chill until needed.
For the soup, heat the oil in a large pot over medium heat. Add the shallot and bell pepper, stir-frying for 3 minutes, or until the shallot pieces turn translucent. At this point, add the tomato purée, beef stock and soy sauce. Bring the mixture just to a boil then drop in the prepared and chilled meatballs. Simmer for a further 8 minutes. When done, the meatballs will float to the surface.
Remove the noodles from the soaking liquid, trimming them to the desired length, then drop them in the soup. Continue simmering the soup for 5 minutes more, until the noodles are tender.
Ladle the soup into warmed bowls, garnish with the green part of the spring onions, and serve.
)
Click on the image, above to submit to Pinterest.