4-6ouncesthin noodlesMisua, Japanese somen noodles, or thin rice noodles
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Instructions
In a large bowl, mix together the ground pork, all but 1 Tablespoon of the green onions (save the tablespoon of green onions for later), lightly beaten egg, flour, salt, and pepper. Once the ingredients are well combined, form 1-inch meatballs and place onto a plate.
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the garlic and onions and sauté just until they are soft and fragrant, about 1 to 2 minutes.
Pour in the broth and fish sauce, then bring the liquids to a boil. Once the liquid is boiling, gently add the meatballs one at a time and cook in the boiling liquid for about 10 minutes, just until the meatballs are cooked the whole way through.
Add the noodles and cook for about 3 minutes, stirring regularly, just until the noodles are cooked.
Turn off the heat and serve the soup. Garnish with the remaining green onions.
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Notes
Storage: Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Make ahead: You can make the meatballs up to 24 hours in advance, then store them in the refrigerator until you are ready to make the soup.Noodles: Traditional almondigas calls for misua noodles, a thin rice noodle found in most Asian markets. You can also use any other thin rice noodle you can find.