Meatballs With Sotanghon
Meatballs with sotanghon is a comforting Filipino dish featuring savory pork meatballs in a flavorful chicken broth with glass noodles and aromatic garlic and onion.
Ingredients
Instructions
- Combine ground pork, chopped onion, egg, flour, salt, and pepper in a bowl.
- Form the mixture into 1-inch diameter meatballs.
- Saute minced garlic in lard, then add sliced onion and chicken broth to the pan.
- Bring the broth to a boil.
- Drop the meatballs into the boiling broth one by one.
- Cook until the meat is almost done.
- Add soaked sotanghon noodles and cook for about 5 minutes.
- Season with toyo (soy sauce) and pepper.
- Pour the soup into a tureen or bowls.
- Sprinkle with chopped green onion and serve hot.
Tips & Substitutions
For a richer flavor, consider adding some chopped vegetables like carrots or bell peppers to the broth. If you don't have ground pork, ground chicken or turkey can be good substitutes. To enhance the soup's depth, use homemade chicken broth instead of store-bought. If you're short on time, pre-made meatballs can also be used.
Serving Suggestions
Serve the meatballs with sotanghon hot in bowls, topped with chopped green onions for a fresh finish. This dish pairs well with steamed rice or a light salad for a balanced meal. For a complete experience, consider serving alongside Chicken Mozambique Peri-Peri for a delicious contrast.
Storage & Reheating
Leftover meatballs with sotanghon can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth to prevent drying out. Avoid microwaving as it can make the noodles mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Meatballs With Sotanghon contains roughly 395 calories, with 15g protein, 59g carbohydrates, and 11g fat. It is an excellent source of protein (29% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1213mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and refrigerate them. Just cook them in the broth when you're ready to serve. This can save time and enhance the flavors as they marinate.
What can I use instead of sotanghon noodles?
If you can't find sotanghon noodles, vermicelli noodles or rice noodles are great alternatives. Just ensure they are soaked properly before adding to the soup, as this will help them cook evenly.
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute regular flour with a gluten-free flour blend or cornstarch. Ensure that the soy sauce used is gluten-free as well, as traditional soy sauce contains wheat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).