Albondigas Recipe

7 months ago


Filipinos love their soups like it’s sinigang, nilaga, or tinola. It doesn’t matter if it’s hot or cold outside, we just can’t get enough of it. Have a taste of this pork meatball soup that’s made heftier with patola and misua noodles.




¼ kilo Fatty ground pork

2 tsps Patis amaya or patis timalan (patis made from alamang)

½ tsp Pepper

3 Tbsps Finely chopped carrots

3 Tbsps Finely chopped onions

1 Tbsp Finely chopped garlic

2 Tbsps Finely chopped kintsay (Chinese parsley)

2 Tbsps Finely chopped spring onions (chang or sibuyas mura)

5 pcs Smoked fish (tinapa), preferably lalaking galunggong (round scad), flaked

5-6 cups Hugas bigas (second rice washing)

100 grams Misua

12 slices Young patola (do not use older patola, which tends to be fibrous and bitter in taste)

Patis, ground black pepper and chopped kinchay


  1. In a large bowl, put the ground pork and season with patis and pepper.
  2. Fold in the chopped carrots, onion, garlic, kintsay, spring onions and tinapa flakes, and mix well.
  3. Take small pieces of the meat mixture and form into one-inch diameter meatballs. Set aside on a plate, cover with cling film, and keep cool in the refrigerator before using.
  4. In a separate saucepan, bring to a boil the second rice washing (hugas bigas). Drop in the meatballs. When cooked, the meatballs will float to the surface of the soup.
  5. Add the patola, and allow to simmer for two minutes. Drop the misua carefully so it won’t clump. Misua will cook as fast in under 2 minutes. Taste and season with black pepper, patisand chopped kinchay. When misua is cooked, soup is ready to serve.
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