Meatballs and noodle soup recipe for a comforting meal

Ingredients for Meatballs and noodle soup (almondigas)

• 450 g lean minced pork

• 2 spring onions, finely chopped, plus more for garnish

• 1 egg, beaten

• 25 g plain flour

• salt and freshly ground black pepper

• 15 ml olive oil

• 2 cloves garlic, minced

• 1 onion, chopped

• 1,900 ml chicken stock

• 15 ml fish sauce

• 57 g misua noodles

• Japanese somen noodles (optional)

• capellini noodles or angel hair pasta (optional)

How to make Meatballs and noodle soup (almondigas)

1. In a large bowl, combine the minced pork, chopped spring onions, egg, and flour. Season with salt and pepper. Mix well, then shape the mixture into meatballs about 2.5 cm in diameter. Set aside.

2. Heat oil in a large pot over medium-high heat. Add the minced garlic and chopped onion. Sauté for 2 minutes, or until the onion begins to soften.

3. Pour in the broth and fish sauce, and bring to a boil. Carefully drop the meatballs into the boiling broth and simmer for 10–15 minutes, or until the meatballs are cooked through.

4. Add the misua noodles and cook for a further 3 minutes, or until soft. Season with additional fish sauce (or salt) and pepper to taste.

5. Garnish with the remaining chopped spring onions. Serve hot.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.