Almondigas is one of my children’s favorite breakfast meal. This is particularly nice when served and eaten during rainy mornings. It is filling, inexpensive and delicious.
Prep time for almondigas is less than 30 minutes.
For the meatballs:
600 gms ground beef
garlic, 1 clove, crushed
bread crumbs, (Japanese kind) 1c.
For the soup:
garlic crushed, several cloves
beef stock, 6 c.
misua, 5 packs
egg, 1, beaten
green onions, for garnish
Mixed above ingredients in a bowl. Prepare frying pan with oil and deep fry your shaped ground meat. Once done with the frying, set these aside and take out some of the oil used and leave a couple of teaspoon and saute the garlic and onion. Add the beef stock and leave to boil.
Once it starts boiling, add the fried meatballs and let it simmer for 5 minutes. Add the misua and patola and let it simmer for 3 minutes- nothing more, or your misua and patola will be soggy. Add salt and pepper to taste. Once done, swirl in one beaten egg. Add green onions to garnish.