Kitchen Adventures: Almondigas Soup Recipe

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Almondigas Soup, Invention Style

Thinking of what to cook for dinner last night (considering my son, who loves to eat soupy meals, will have the same food that I will cook), I surveyed the kitchen as well as the fridge of what are the available stuffs that can be used.  When I saw the “misua” or rice vermicelli pack and the siomai I made last Sunday night, Almondigas Soup by Pancake House came into my mind. Quite curious about the name? Well, it is as easy as 1-2-3!  I did my own version by replacing some of the ingredients like meat balls and spring onions (as garnish) with siomai and celery, respectively. 

Here’s how I did it:

Ingredients:

Cooking oil, 1 tbsp

Garlic, minced

Onion, chopped

Chicken stock (1 chicken cubes dissolved in 4 cups of water)

Misua

Salt

Siomai

Celery, finely chopped

Cooking Instruction:

1. Heat oil, sauté garlic and onion.
2. Add chicken stock and let it boil. 
3. Add misua and simmer for about 5 minutes. 
4. Drop in siomai and a dash of salt (you can add salt depending on your preference). 
5. Remove from heat. Sprinkle finely chopped celery before serving.

(NOTE: Best served hot. You can add more water depending on your consistency preference.)

By the way, here's Pancake House's Almondigas Soup Looks Like:

 

Photo of Jellybean74170