Finally, weather has cooled down in Sydney. Much as I love summer, I think I’ve had enough of the scorching heat. The past few days were much better – cooler, windy and some cosy showers. Yesterday in particular was nice. I did not mind the rain at all for pretty much the whole day. Curled up with a good book and hot chocolate drinks. It was also a good day for a soupy dinner. My favourite to-go-to easy soup meal is almondigas or meatballs and thin noodles soup. So quick and easy to prepare, you will be having dinner in less than half an hour.
Almondigas is a hearty soup made with meatballs (usually pork mince) and thin misua noodles. Misua are thin and salty Chinese noodles made from wheat flour and cook easily. You only need a few ingredients to make this comfort food. Some cooks like to brown the meatballs first while others, like me, I just drop them straight into the pot of stock and let it simmer until meatballs are cooked through. I think you get more flavours that way as the flavours infuse together. Misua noodles are available in most Asian shops but if you cannot find any, angel thin hair pasta is a good substitute.
- 500g pork mince
- 2 shallots, chopped (plus more for garnish)
- 1 egg, beaten
- 3 tbs plain flour
- 1 tbs fish sauce
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbs olive oil
- 1 litre beef stock (or chicken)
- 60g misua noodles
- salt and pepper, to taste
- In a large bowl, combine pork mince, beaten egg, shallots and flour. Mix until combined. Form into 1″- ball. Set aside.
- Heat the oil in a large pot. Sauté the onion and garlic until soft, about two minutes.
- Add the stock and fish sauce. Drop the meatballs into the pot. Simmer for 15 minutes or until cooked through. Add the misua noodles and simmer for further 3 minutes.
- Season with salt and pepper to taste. Garnish with shallots. Serve while hot.