This Easy Sotanghon Meatballs is light yet comforting and delicious. It is perfect soup for all year round wether it is sunny, rainy or cold weather.
Sotanghon Noodle Soup is one of the dishes I grew up with. This is my favourite soup to eat during rainy seasons in the Philippines or even just normal day. I bet more people know about this dish, usually you will find them in any filipino restaurants. Good thing about this soup, it is very easy to customized, by adding your favourite meat like pork, chicken or beef.
WHY YOU'LL LOVE THIS RECIPE
- very simple and easy to make.
- easy to customized by adding your favourite vegetables.
- perfect soup for cold and rainy seasons.
- flavour packed.
- better than take out!
INGREDIENTS NEEDED FOR EASY SOTANGHON MEATBALLS
INGREDIENT NOTES
- Vermicelli or Pancit Sotanghon: you can easily find them in international section. You need this type of noodles for this recipe.
- Ground pork: this can be substituted with ground chicken or beef.
- Broth: vegetable or chicken stock is totally fine. You can also just use water no problem!
- Vegetables: we use cabbage and carrots. You can play around and add more vegetables like broccoli.
- Seasonings: salt and pepper to taste. Add soy sauce to season meatballs as well.
STEP-BY-STEP INSTRUCTIONS
Step 1: Start with the meatballs. In a mixing bowl, add ground pork, scallions, garlic, soy sauce, salt and pepper. Combine everything until evenly distributed. Scoop 1 tablespoon and form a ball shaped using hands. Set it aside.
Step 2: In over medium heat pot, heat oil. Sautè onion and garlic for 2 minutes until softened. Add broth and bring to to boil. Gently drop meatballs to the pot and cook for 8-10 minutes.
Step 3: Add in cabbage and carrots simmer for 3-5 minutes. Add sotanghon noodles and cook until translucent. Season with salt and pepper.
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Voila! Here is our Easy Sotanghon Meatballs.
Recipe
Easy Sotanghon Meatballs
Ingredients
- 250 grams pancit sotanghon
- 1 small carrots shredded
- 1 small onion chopped
- 4 cloves garlic minced
- 1½ cups cabbage shredded
- 1 thumb sized ginger crushed
- 7-8 cups broth add more if needed
- 1 tablespoon oil
Meatballs
- 1 cup ground pork
- 1 tablespoon scallions
- 1 tablespoon garlic minced
- 1 teaspoon soy sauce
- salt and pepper to taste
Instructions
Meatballs
- In a mixing bowl, combine ground pork, scallions, garlic, soy sauce, salt and pepper until evenly distributed.
- Scoop at least 1 tablespoon of meatballs mixture and form a 1-inch ball shaped. Set it aside.
Cooking Sotanghon
- In over medium heat pot, heat oil. Add onion and garlic sauté for 2 minutes or until softened.
- Add vegetable stock or water and bring it to boil.
- Add ginger and gently drop meatballs to the pot and cook for 8-10 minutes or until meat changes color to brown.
- Add cabbage and carrots simmer for 3-5 minutes or until vegetables are tender.
- Add sotanghon noodles and cook for another 3 minutes or until noodles are translucent.
- Season with salt and pepper.
- Top with scallion and serve hot. Enjoy!
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