Meatballs and Noodle Soup (Almondigas)

Ingredients for Meatballs and Noodle Soup (Almondigas)

• 450g (450 g) lean pork mince

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

• 1 egg, beaten

• 3 tablespoons (25 g) plain flour

• Salt and freshly ground black pepper

• 1 tablespoon (15 ml) olive oil

• 2 cloves garlic, minced

• 1 onion, chopped

• 1925ml (1.9 L) chicken broth

• 1 tablespoon (15 ml) fish sauce

• 60g (57 g) misua noodles, Japanese somen noodles, capellini noodles or angel hair pasta

In a large bowl, combine the pork, spring onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.

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

Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.

Garnish with the 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.