Almondigas

    I can't imagine that this recipe ever existed long enough not knowing that it was called as such. Why I am saying this, because this used to be one of our family  menu (usually misua soup, minus the almondigas of course, need not to elaborate on that) as our day to day survival ;-).   It has been our everyday food but on other days our Mamang has to invent ways to vary it : misua with meatballs, shredded chicken, minced pork with patola or drop egg or spring onions, which were by the way very often occasions as in --"once in a blue moon,"  but on most days, this dish is originally with sardines. Yes! Youngstown sardines (green colour) the one's so popular in its time...there you go, now I revealed one of our family's hidden treasures =D, ssshhhhh, I hope my siblings might not read this post =D.

    Indeed, life is very tough during those times that we need to be contented on what is on our dining table.  Though, you call it so "poor--ish", but we call it a blessing--for we have food for the day! Well, that's how life is, we would never be here now if not for those blessings!... I am starting to be nostalgic so before I may reveal more of our "hidden treasures =) here is the soup of the day...


Just to give you an input, Albondigas is a spanish word for "meatball" but in the Philippines albondigas evolved as ALMONDIGAS, thus the name. It is a meatball soup usually comes with noodles, particularly-- misua noodles. You can vary the noodles like: sotanghon or egg noodle but for authenticity sake I highly recommend misua.

ALMONDIGAS

Ingredients:

For the meatball:
200 g minced pork or chicken
1 small onion bulb
3 small cloves of garlic
salt
pepper 
1 small carrot grated or minced
1 whole egg

1 tbsp flour for dredging

3/4 c oil for frying

Soup  base:
1 tbsp oil
1 round of misua ( you may add more)
1 pc knorr chicken cube--or you may want to make your own broth up to you =)
4 cups water

Garnishing:
Chopped spring onions -- optional
Toasted Garlic  --- optional
Boiled quail eggs -- optional

Note: I was supposed to make the meat into ball but my daughter asked me not to, instead add her favourite quail eggs,  so in case this happens to you please omit the egg and flour. Then use only 1 tbsp oil for sautéing. The rest remains the same. =)

Method:

Meatball: Combine ingredients for meatball and form a small ball using 1 tsp measurement. Then place 3/4 c of oil in a pan. Dredge the balls before tossing it into the pan.  Fry the balls make sure to roll it around for even browning. When done, remove and set aside.

Soup:  Sauté garlic and onion in 1 tbsp oil taken from the oil you used for frying meatballs.
Add the meatballs then pour the water.  Drop the knorr chicken cube.  If needed ,add  salt and pepper to taste. Bring the soup to boil then add the misua noodles. Simmer for a few minutes. 

Garnish with onion springs or toasted garlic. 

Cold or Hot day....serve hot! =)