Almondigas is a Filipino meatball soup with misua, or thin wheat vermicelli noodles, in a flavorful broth. It's a quick, comforting and dish that comes together in no time!
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What is Almondigas?
Almondigas is a Filipino meatball soup with bola-bola (ground pork meatballs) and misua (thin wheat vermicelli noodles), typically in a clear, savory broth often with patola (sponge gourd).
Its Mexican counterpart, Albondigas, includes ground meat and rice meatballs in a tomato-based broth, with vegetables such as carrots and potatoes.
In my version, I'm adding shrimp for a subtle seafood flavor and bouncy texture to the meatballs, shiitake mushrooms to add a layer of umami in the broth, and zucchini which is readily available.
Ingredients you'll need
Notes and substitutions
- Ground Pork: A mix that's around 80% meat to 20% fat for juicy results. You can use ground chicken for a lighter option, or mix pork and a combination.
- Shrimp: Adds a bouncy texture and subtle seafood flavor. Feel free to skip this if you prefer a simpler version.
- Shiitake Mushrooms: Adds an earthy umami element. You can also use lemongrass or other aromatic ingredients like ginger to amplify the taste of the broth.
- Zucchini: I'm using this versatile vegetable that's readily available, though patola (sponge gourd) is typically used. Sayote (chayote) and upo (bottle gourd) are excellent alternatives wiht a similar texture and mild flavor.
- Misua: Thin, delicate wheat vermicelli noodles that absorb flavors well. Rice vermicelli (bihon) and sotanghon (glass noodles) are suitable alternatives.
How to make this recipe
Step 1: Soak the shiitake mushrooms
Soak the mushrooms in hot water until they are fully rehydrated. This process helps to soften the mushrooms and bring out their rich flavor. The soaking liquid can also be reserved and used in the soup for added flavor.
Step 2: Prepare the shrimp
Peel and deveine the shrimp, then finely chop them for even distribution throughout the mixture.
Step 3: Prepare the other ingredients
Finely chop or mince the garlic, onion, scallions, and carrot. Use a food processor, if available, to speed up this process and yield really fine pieces for an even better texture. If there's any excess juice, be sure to discard it to maintain the consistency of the meatballs.
Step 4: Make the meatball mixture
In a bowl, combine the ground meat, shrimp, garlic, onion, carrot, scallions, egg, cornstarch, salt, pepper, and fish sauce. Use your clean hand and combine them well.
Step 5: Shape the meatballs
Form the mixture into small balls, about 1½-inch in diameter (about 1½ tablespoons). If you have a cookie or ice cream scoop, use it for uniform and consistent pieces.
PRO TIP: If shaping with your hands, wet them first to prevent sticking. Refrigerating the mixture for about an hour before shaping helps it firm up, making it easier to handle and shape into meatballs.
Step 6: Sauté the aromatics and mushrooms
In a large pot over medium heat, heat some oil and sauté the ginger until it is lightly browned and fragrant. Add the garlic and onion, cook until the onion softens. Finally, add the drained mushrooms and sauté r for a few more minutes.
Step 7: Prepare the broth
Pour in 8 cups of water and add the chicken base or bouillon, dissolving it into the liquid. Turn up the heat to medium-high and bring the broth to boil.
Step 8: Add the meatballs
Gently add the meatballs one at a time. Lower the heat to medium, then cover and simmer for about 15 minutes until the meatballs are cooked through.
Step 9: Add the zucchini
Taste and adjust the seasoning with fish sauce, salt, and pepper as needed. Add the zucchini and cook for 3-5 minutes, or until partially tender.
Step 10: Add the misua
Add the misua (wheat vermicelli), gently mixing to separate the strands. Cook for only about 2 minutes, then turn off the heat.
PRO TIP: Misua cooks quickly, so keep an eye on it to prevent it from becoming too soft or mushy.
Serve you Almondigas with white steamed rice for a comforting meal!
Recipe FAQs
This can happen if the meatball mixture is too wet or lacks a binding agent like egg or breadcrumbs. Gentle simmering also helps keep them intact.
Yes. You can use other types of noodles like rice vermicelli (bihon noodles), which are thin and slightly chewy, and sotanghon (glass noodles), known for their translucent appearance and smoother texture.
Serve it hot, ideally with rice or on its own as a hearty soup meal.
Explore more Filipino soups
- Sinigang: A tangy tamarind-based soup, it typically includes pork, shrimp, or fish, along with various vegetables like kangkong (water spinach) and radish.
- Tinola: A ginger-flavored chicken soup with green papaya and chili pepper leaves.
- Bulalo: Beef soup with shank and bone marrow, including a variety of vegetables like cabbage, corn, and potatoes.
- Nilaga: Beef soup with tender beef cuts, potatoes, and saba bananas.
- Batchoy: A noodle soup from the Visayas region with a rich, meaty broth, egg noodles, pork organs, crushed pork cracklings, and sometimes a raw egg.
- Arroz Caldo: Rice porridge flavored with chicken, ginger, and garlic. It is often garnished with green onions, fried garlic, and a squeeze of calamansi.
Other noodles and pasta recipes you may like
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📖 Recipe
Almondigas Recipe
Equipment
- A heavy-bottomed pot
Ingredients
For the meatballs
- 1 pound ground pork or chicken see note
- ¼ cup shrimp finely chopped; see note
- 3 cloves garlic minced
- ½ medium onion finely chopped
- 1 small carrot (about 4 ounces) finely grated
- 1-2 scallions finely chopped
- 1 egg lightly beaten
- 1 tablespoons cornstarch
- 1½ teaspoons kosher salt use less for table salt
- ½ teaspoon ground black pepper
- 1 tablespoon fish sauce sub: oyster sauce
For the soup
- Small knob ginger julienned
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 6 shiitake mushrooms cut in half, if big; see note
- 8 cups water
- 1 tablespoon chicken base (or bouillon)
- 1-2 zucchini see note
- 4-6 ounces wheat vermicelli or misua see note
- Fish sauce to taste
- Salt and pepper to taste
- Neutral oil for sautéing
Instructions
- Soak the mushrooms in hot water until fully rehydrated. This process helps soften them and bring out their flavor. The soaking liquid can also be reserved and used in the soup for added flavor.
- Peel and deveine the shrimp, then finely chop them for even distribution throughout the mixture.
- Finely chop or mince the garlic, onion, scallions, and carrot. Use a food processor, if available, to speed up this process and yield really fine pieces for an even better texture. If there's any excess juice, be sure to discard it to maintain the consistency of the meatballs.
- In a bowl, combine the ground meat, shrimp, garlic, onion, carrot, scallions, egg, cornstarch, salt, pepper, and fish sauce. Use your clean hand and combine them well.
- Form the mixture into small balls, about 1½-inch in diameter (about 1½ tablespoons). If you have a cookie or ice cream scoop, use it for uniform and consistent pieces.
- In a large pot over medium heat, sauté the ginger in a bit of oil until lightly browned and fragrant. Add the garlic and onion, cook until the onion softens. Finally, add the drained mushrooms and sauté for a few more minutes.
- Pour in 8 cups of water and add the chicken base or bouillon, dissolving it into the liquid. Turn up the heat to medium-high and let it boil.
- Gently add the meatballs one at a time. Lower to medium heat, then cover and simmer for about 15 minutes until the meatballs are cooked through.
- Taste and adjust the seasoning with fish sauce, salt, and pepper as needed. Add the zucchini and cook for 3-5 minutes, or until partially tender.
- Add the misua, gently mixing to separate the strands. Cook for only about 2 minutes, then turn off the heat.
Notes
- Ground Pork: Use a mix that's around 80% meat to 20% fat for juicy results. You can use ground chicken for a lighter option, or mix pork and a combination.
- Shrimp: Adds a bouncy texture and subtle seafood flavor. Feel free to skip this if you prefer a simpler version.
- Shiitake Mushrooms: Adds an earthy umami element. You can also use lemongrass or other aromatic ingredients like ginger to amplify the taste of the broth.
- Zucchini: I'm using this versatile vegetable that's readily available, though patola (sponge gourd) is typically used. Sayote (chayote) and upo (bottle gourd) are excellent alternatives wiht a similar texture and mild flavor.
- Misua: Thin, delicate wheat vermicelli noodles that absorb flavors well. Rice vermicelli (bihon) and sotanghon (glass noodles) are suitable alternatives.
Mark
This was so good and so simple to make. Thank you!
Nora Reyes
Hi Mark, Thanks for your message. Almondigas is one of those meals I make when I want something comforting and relatively easy to make. =)