Sotanghon Meatball Soup

It's transitioning to spring and its been cold in the morning lately, so I made this noodle soup for dinner. There are different kinds of noodles that you can buy, but I used the vermicilli or sotanghon kinds.

Almost every weekend I cooked the rice soup or "arroz caldo." We'd eat it before going to church on Sundays, during winter season.This is another Filipino favorite soup.

You can prepare the meatballs ahead of time and freeze them when you're ready to cook them. Afterwards you can just thaw them. This dish is perfect for a chilly evening.

Ingredients:

1/2 lb. ground pork
1 lb.shrimp (coarsely chopped)
2 tbs low sodium soy sauce
1 small chopped onions
1 tbs minced garlic
2 tbs flour
1 egg
1 cup button mushroom
chicken stock (low sodium)
1 tbs chili oil or pepper flakes
salt and pepper to taste
1 cup spinach
green onions for garnish
1 tbs olive oil
1 medium size chopped carrot
1 cup sotanghon noodle

Procedure:

1. Combine ground pork, shrimp, flour, carrots, onions, eggs, and soy sauce. Shape into small balls.
2. Saute garlic in olive oil, add onions and broth.When it's boiling, drop the meatballs. I baked it first for about 15 minutes and 350°F in the oven.

3. Add the noodles and boil for another five minutes. Add the mushroom and spinach.
4. Pour the soup into a bowl and sprinkle some green onions. Adjust the salt and pepper according to your liking.

Happy eating!