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Sotanghon and meatball soup

| On 12, Apr 2012

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.


  1. Saute garlic and onion.
  2. Add water and bring into boil.
  3. Add carrots and Baguio beans and boil for 3 minutes.
  4. Add the meatballs and boil for 5 minutes.
  5. Add salt and pepper.
  6. Add the sotanghon and boil for 5 minutes.
  7. Add egg and stir.
  8. 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.

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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