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.
Meatballs or locally known as Bola-bola
Meatballs has been an all time favorite dish around the world. Each and every early ages in the world has their own ways to cook this fancy little fellow. Each and every tradition can claim that this food originated from them.
In America, meatballs are simple recipe from ground meat, onion and other herbs rolled into balls and used as toppings for spaghetti. In Europe, the meatballs are mixed with different fruits, vegetables, comes spicy and grilled (barbecue meatballs). Asian meatballs are steamed and sometimes eaten half cooked. Other countries has baked meatball recipe.
Here in the Philippines, we locally call this as bola-bola. Bola is the Filipino term for ball. Bola-Bola sometimes serve as business to many small scale businessman. My mom, way back my high school days also sold this to where many imitated her recipe, but none of them even comes close. Many still fall in line for my mom’s meat balls.