Sotanghon at Bola Bola Sopas (Cellophane Noodles and Meatball Soup)
Warm-up your tummy with Cellophane noodle and meatball soup. It's delicious and filling on its own or as a side dish.
Servings: 4 Servings
Calories: 209kcal
Ingredients
- 1 tablespoon canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 6 cups water (or chicken broth)
- 4 ounces (about 2 coils) Sotanghon noodles
- salt and pepper to taste
- 2 cups napa cabbage, chopped
- 1 cup kinchay (Chinese celery), finely chopped
For the Chicken Balls
- ¼ pound ground chicken
- ¼ cup green onions, finely chopped
- ¼ cup water chestnuts, finely chopped
- 1 clove garlic, peeled and minced
- ¼ cup carrots, shredded
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the meatballs. In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Stir until well distributed.
- Using a small scoop, portion meat mixture and shape into 1-inch balls. Set aside.
- In a pot over medium heat, heat oil. Add shallots and garlic and cook unitl softened.
- Add water and bring to a boil.
- Gently drop meatballs into boiling water and cook, skimming scum that floats on top, for about 3 to 5 minutes or until meat changes color.
- Lower heat and simmer for about 10 minutes or until meat is fully cooked.
- Add noodles and stir to loosen. Cook for about 2 to 4 minutes or until translucent and softened.
- Add napa cabbage and kinchay and continue to cook for about 2 to 3 minutes or until cabbage is tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Video
Notes
Make sure the water is boiling before adding the meatballs to keep from falling apart.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 431mg | Potassium: 383mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1651IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 2mg