ALMONDIGAS – PORK MEATBALLS IN VERMICELLI NOODLE SOUP
Prep time: 20 minutes
Cooking time: 10 minutes
Yields: 10 to 12 meatballs
1/2 lb ground pork
1/4 cup all purpose flour
1 small onion, peeled and finely chopped (2 oz)
2 oz finely chopped celery or green onions
1/2 tsp salt
1/2 tsp ground pepper
1 cup cooking oil for frying
3 tbsp cooking oil for sauteeing
2 oz ginger, peeled and sliced thinly
3 cloves garlic, minced
2 tbsp fish sauce or patis
3 to 4 cups broth
1/2 to 1 cup miswa or chinese vermicelli
In a small bowl, combine ingredients from pork to egg. Form into 12 balls.
Preheat cooking oil (for frying) for 2 minutes.
Slowly add meatballs and fry in batches for 2 minutes.
You only want to brown the crust of the meatballs leaving the inside raw and soft.
Meanwhile, pre heat 2 tbsp oil and saute ginger and onion for a minute.
Add garlic and fish sauce.
Cover and bring to a boil @ 2 minutes.
Uncover and add meatballs.
Bring to a boil 2 2 minutes.
Add vermicelli, stir and turn off heat.
Serve hot and with steamed rice.