Almondigas

Almondigas

Meatball in Vermicelli Soup

A Spanish meatball soup Albondigas, simplified  into a pinoy way of making delicious soup. Meatballs are cooked in beef soup and vermicelli topped with roast garlic or pork cracklings and green onion.

Ingredients:

  Meatballs

• 1/2 Lbs ground beef
• 1 Medium size carrot
• 1 Onion, finely chopped
• 4 Cloves, minced garlic
• 1 Egg, lightly beaten
• 3 Tablespoon flour
• Salt and pepper to taste
• Cooking oil

   Soup

• 4 Cups of Water
• 4 Teaspoon beef broth
• 3 Cloves garlic
• 1 Onion
• 2 Bundles of Vermicelli

    Toppings

• 2 Stalks green onion
• 5 Cloves toasted garlic

Directions :

• In a bowl, mix ground beef, grated carrots, onions and garlic.
• Seasoned with salt and pepper.
• Beat egg and add to the mixture, mix to combined all the ingredients.
• Scoop 3 tablespoon of the mixture and form a balls.
• Heat  cooking oil in a pan until it starts to smoke.
• Roll each meatball in flour and fry rolling in hot oil to brown evenly.
• Once lightly browned, remove the meatballs and drain on a plate lined with paper towel.
• In a pan or casserole, sauté garlic and onion until the onion is soft.
• Add water and broth, Bring to a boil and add meatballs.
• Seasoned with salt and pepper,cover and simmer in medium low heat for 10 minutes.
• Turn off the heat and add vermicelli, cover for another 5 minutes.

Cooking Tips :

1. In this recipe, you can use ground pork, chicken or turkey.
2. You can add toasted garlic or pork cracklings of your choice.

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