The title reads in English - 'The Eternal Almondigas'. Eternal because if my son can get away with it he would eat it everyday. Now that he learned to cook this I think I have to really rein in on him. The dish is essentially meatballs with noodles on a clear soup. There are a lot of variations of this in the Phils. Some put leafy vegetable in the soup, some add more ingredients in the meatballs. But this is the most basic I have seen around and probably the easiest to do. The noodles is what we call miswa in Phils. which is very fine, hair-thin noodles made of flour. If you can't find this you can substitute with Chinese or Japanese flour noodles. Just buy the thinnest one you can get. Finally, this is delicious eaten with a toyo (soy sauce) and lemon dip.
(Meatballs with Soup)
500 g  minced pork
1 egg - beaten
2 Tbsp chopped green onions
1 Tbsp soy sauce (or 1 tsp. salt)
1 Tbsp patis (fish sauce)
freshly ground pepper
3 Tbsp flour
1 Tbsp oil
4 cloves garlic - minced or mashed
1 small onion - sliced
6 cups meat stock (or water)
2 bunches of miswa (very thin flour noodles)
- Mix beaten eggs, pepper and soy sauce. Add pork and chopped onions. To bind, add flour and mix well.
- Form the pork mixture into 1-inch balls and set aside.
- In a pot, heat oil and saute garlic and onion. Cook until onion is translucent.
- Add in patis. Pour in the stock and bring to boil.
- Add meatballs to the soup. Bring to boil again.
- Lower heat and simmer for about 30 minutes.
- Add miswa and cook for about 2 minutes. Serve with lemon and soy sauce or patis (fish sauce).