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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/4 pound ground chicken
- 1/4 cup green onions, finely chopped
- 1/4 cup water chestnuts, finely chopped
- 1 clove garlic, peeled and minced
- 1/4 cup carrots, shredded
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- 1
Prepare the meatballs. In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Stir until well distributed.
- 2
Using a small scoop, portion meat mixture and shape into 1-inch balls. Set aside.
- 3
In a pot over medium heat, heat oil. Add shallots and garlic and cook unitl softened.
- 4
Add water and bring to a boil.
- 5
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.
- 6
Lower heat and simmer for about 10 minutes or until meat is fully cooked.
- 7
Add noodles and stir to loosen. Cook for about 2 to 4 minutes or until translucent and softened.
- 8
Add napa cabbage and kinchay and continue to cook for about 2 to 3 minutes or until cabbage is tender yet crisp.
- 9
Season with salt and pepper to taste. Serve hot.