Almondigas is a Filipino meatball soup with tender pork meatballs, misua, and patola in a simple, savory broth.
Almondigas is a Filipino meatball soup made with misua — thin, delicate wheat noodles that soak up broth quickly. The name comes from the Spanish word for meatballs, but the Filipino version is its own thing: lighter than the Spanish albóndigas, which is typically tomato-based and heavier on the spices.
The meatballs are made with just ground pork, aromatics, and an egg to bind everything together. No breadcrumbs needed — those are typically used to retain moisture when meatballs are baked or fried, but since these are poached directly in broth, they stay juicy without any help. It also means the meatballs add a little extra flavor to the soup as they cook.
Patola is the traditional vegetable here. It's mild, slightly spongy, and absorbs the broth well without overpowering the soup. It also softens quickly, so only a few minutes are needed — cook it too long and it falls apart. Sayote works as a substitute, but patola is worth finding.
The one step that needs full attention is the misua. It cooks in under a minute and keeps absorbing liquid even after the pot is off the heat. Add it last, give it just enough time to soften, and serve immediately.
Make meatballs: In a large bowl, combine ground pork, onion, garlic, egg, soy sauce and pepper. Mix until combined. Scoop about 1 tablespoon of mixture on your hand and roll into balls. Arrange in a single layer on a plate or tray. Refrigerate while preparing the soup.
Make soup: Heat oil in a large pan over medium heat. Sauté onion and ginger for about 2 minutes. Add the garlic and cook for another minute, or just until soft, not brown. Add water, pork bouillon cube, fish sauce and pepper. Bring to boil then reduce heat to simmer.
Cook meatballs: Carefully drop meatballs one by one and cook for 10-12 minutes – they’ll float when done.
Cook vegetables and misua: Add patola and simmer for 2-3 minutes or until soft but not mushy. Add the misua and cook for 30-60 seconds.
Finish and serve: Adjust seasoning with salt and pepper to taste. Transfer to a serving bowl and garnish with green onions.
