Sotanghon and meatball soup
Sotanghon and Meat Ball Soup
Sotanghon or cellophane noodles are transparent noodles made from starch. This is like a vermicelli, but a little loose and slippery when cooked. This is widely used for soup-based dish because of its easy-cook properties and will can absorb lots of liquid and flavor.
I used to cook soup whenever we have fried viand and whenever I’m not feeling well. This time, I cooked sotanghon soup and used meatballs to add more flavor and enjoyment in the soup.
Here are the ingredients:
- 2 packs of Sotanghon (available in Sari-sari store)
- 7-10 pieces of Baguio beans – chopped
- 1 medium carrots – chopped
- 2 cloves garlic – minced
- 1 medium onion – chopped
- 1 bundle spring onion – chopped
- 10 cups water
- 1 piece egg – beaten
- 1 spoon salt and pepper to taste
For meatballs ingredients and procedure (less the frying) click here.
- Saute garlic and onion.
- Add water and bring into boil.
- Add carrots and Baguio beans and boil for 3 minutes.
- Add the meatballs and boil for 5 minutes.
- Add salt and pepper.
- Add the sotanghon and boil for 5 minutes.
- Add egg and stir.
- Serve and enjoy.
I sometimes cut the sotanghon into three, so it will not be very long when cooked. You can also add vegetables like cabbage, bell pepper, malunggay leaves and many more.