Almondigas

Ingredients:

For the meat balls :

1/2 k. of ground lean pork
1/2 carrot, grated
1 onion, finely chopped
1 tbsp. of finely minced garlic
1/2 ts. of salt
1/4 tsp. of pepper
1 egg, lightly beaten
2 tbsp. of all-purpose flour
3/4 c. of cooking oil

For the soup :

5 c. of meat broth
3 segments of garlic, crushed
1 onion, sliced
1-1/2 tbsp. of tomato paste
salt and pepper (if broth is unsalted)
2 bundles of misua
3/4 c. of finely sliced leeks (white and green part only) or sibuyas na mura (onion leaves)

Cooking Instructions:

Mix together all the ingredients for the meat balls, except the flour. Form into balls about 2 inches in diameter.

Heat a wok or skillet. Pour in the cooking oil until it starts to smoke. Roll each meat ball in flour and fry in hot oil, rolling the balls around in oil to brown evenly. Once lightly browned, remove from the wok or skillet and drain on paper towels.

Heat a large saucepan or casserole. Transfer 1 tbsp. of cooking oil from the skillet or wok. Saute the garlic and onion until the onion is soft. Pour in the broth. Bring to a boil. Add the meat balls. Lower the heat, cover and simmer for 10 minutes. Adjust seasonings, as needed. Turn off the heat. Add the misua and cover for another 5 minutes. Transfer to a soup tureen and top with sliced leeks or sibuyas na mura. Serve hot.

Notes/Serving Instructions: