Almondigas

Almondigas most probably would have originated from the Spanish dish called Albondigas which is basically meatballs and vegetables in soup. Like many Filipino dishes their origins came from Spain and it is very evident from this dish, it contains two similar elements, meatballs and soup. Having said that Almondigas is not totally Spanish, it definitely has some Chinese influence to it and you can see it from the use of flour vermicelli.


This is one of the common dishes back home, its popularity is due to its easy preparation as well as affordability factor, most elements are cheap, meatballs can be extended with breading, misua can be brought from the Sari Sari stores with just loose change and most vegetable gardeners back home would have patola in their backyard. Here it is the total opposite, while almost every ingredient is common the expensive bit is the sponge gourd where it can cost at an average of NZ$14.00 per kilo.

Almondigas
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 150 g misua noodles
  • 15-18 pcs pan fried pork and beef meatballs (recipe here)
  • 1 patola, peeled and sliced
  • 1 small red onion, sliced
  • 6 cloves garlic minced
  • 8 cups chicken stock
  • oil
  • fish sauce
  • salt
  • freshly ground black pepper
Instructions
  1. In a soup pot add oil then sauté garlic and onions
  2. Add the pork and beef meatballs, pour the chicken stock then bring to a boil then simmer in low heat for 15 minutes
  3. Add the patola continue to simmer for 5 minutes.
  4. Add the misua and continue to simmer for 2 minutes.
  5. Season with fish sauce and freshly ground black pepper turn off heat then serve.

 


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1 Response

  1. kitchenriffs says:

    Great looking dish — filling and soothing. Perfect!

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