Sotanghon at bola-bola soup is made with juicy meatballs, cellophane noodles, cabbage and celery and serves as a hearty and satisfying main course or side dish. This Filipino-style noodle soup is a delicious way to warm up in cold weather and is sure to please the whole family.”

But mostly I keep the toppings on hand and ready in the freezer for other food ideas. This sotangone in bola bola soup is just a matter of defrosting the meat mixture, shaping it into balls, and a quick twenty minutes on the stove. I get delicious and filling food to enjoy in no time.

Ingredients for Meatballs
Ground Chicken – Pork, beef, or turkey are also good options. You can also add chopped shrimp to enhance the flavor.
Green onions, water chestnuts and shredded carrots add color, texture and extra nutrition. You can add or substitute chopped shiitake mushrooms, parsley, or cilantro.
Soy sauce – gives umami flavor.
Salt and pepper – season to taste
How to serve and store
Serve the soup on its own or with puto or pandesal as an afternoon snack. It is also delicious for lunch or dinner as a main course or side dish with steamed rice and fried fish or meat.
For best results, enjoy freshly made soup as sotangone tends to absorb liquid and soften.
To store leftovers, let them cool completely and transfer to a container with a tight-fitting lid. Refrigerate up to 3 days. This noodle dish does not freeze well.

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