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Meatballs and Noodle Soup (Almondigas)

Meatballs and Noodle Soup (Almondigas)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic almondigas is a soul-warming noodle soup featuring tender pork meatballs simmered in a light, savoury chicken broth. Primarily popular for its delicate texture and restorative qualities, this high-protein dish uses misua or fine somen noodles to create a meal that is both filling and elegant. The combination of ginger-scented pork and salty fish sauce provides a depth of flavour that feels professional yet remains incredibly simple to achieve at home.

As a nutritious, high-protein option, this soup is an excellent choice for a healthy midweek supper or a restorative weekend lunch. The lean minced pork ensures the dish stays light, while the fragrant spring onion garnish adds a fresh, crisp finish. Serve it steaming hot in deep bowls for a comforting homemade meal that the whole family will enjoy.

Ingredients for Meatballs and Noodle Soup (Almondigas)

450g (450 g) lean pork mince
2 spring onions, finely chopped, plus more for garnish
1 egg, beaten
3 tablespoons (25 g) plain flour
Salt och nymalen svartpeppar
1 tablespoon (15 ml) olive oil
2 klyftor vitlök, hackad
1 onion, chopped
1925ml (1.9 L) chicken broth
1 tablespoon (15 ml) fish sauce
60g (57 g) misua noodles, Japanese somen noodles, capellini noodles or angel hair pasta

How to make Meatballs and Noodle Soup (Almondigas)

In a large bowl, combine the pork, spring onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.

Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes.

Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.

Garnish with the chopped spring onions. Serve hot.

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