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Home Rice, Potatoes and Noodles
5
/5
30 minutes mins
4 Comments
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By: Lalaine ManaloPosted: 04/18/2020Updated: 03/26/2023
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Sotanghon at bola-bola soup is made of juicy meatballs, cellophane noodles, cabbage, and celery for a hearty and filling main or side dish. This Filipino-style noodle soup is a delicious way to warm up in cold weather and is sure to be a family favorite.
Table Of Contents
- 1 Meatball ingredients
- 2 Vegetables for the soup
- 3 Cooking tips
- 4 How to serve and store
- 5 More soup recipes
- 6 Sotanghon at Bola Bola Sopas (Cellophane Noodles and Meatball Soup)
When I make lumpiang shanghai, I usually make twice the meat filling. These Filipino-style spring rolls freeze well and are perfect for days when I am too pressed to prepare anything elaborate for lunch or when guests drop by impromptu.
But mostly, I keep the filling handy and ready in the freezer for other meal ideas. This sotanghon at bola-bola soup is only a matter of defrosting the meat mixture, shaping it into balls, and a quick twenty minutes on the stove. I get a delicious and satisfying meal to enjoy in no time.
Meatball ingredients
- Ground chicken- ground pork, beef, or turkey are also good options. You can also add minced shrimp to boost flavor.
- Green onions, water chestnuts, and shredded carrots- add color, texture, and extra nutrition. You can add or substitute chopped sh*take mushrooms, parsley, or cilantro.
- Soy sauce- adds umami flavor.
- Salt and pepper- enhances flavor and adds zing
Vegetables for the soup
The recipe uses napa cabbage and kinchay (Chinese celery), but you can also add other vegetables in season, such as patola, upo, or chicharo (snow peas).
Cooking tips
- Make sure the water is boiling before adding the meatballs to keep from falling apart.
- You can use atsuete /annatto to add color, if desired. Soak about 1 tablespoon atsuete seeds in about 1 cup warm water go extract color and then strain in a fine-mesh sieve. Discard seeds and add annatto water to the soup.
How to serve and store
- Serve the soup on its own or with puto or pandesal for a midday snack. It's also delicious for lunch or dinner as a main or side dish with steamed rice and fried fish or meat.
- For best results, enjoy the soup freshly cooked as the sotanghon tends to absorb liquid and soften as it stands.
- To store leftovers, allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days. This noodle dish does not freeze well.
- To reheat, place in a saucepan, add more water and adjust seasonings as needed. Heat to an internal temperature of 165 F.
More soup recipes
Looking for more delicious noodle soups? Try this creamy chicken sopas with hot dogs or this easy pancit lomi. Enjoy!
Sotanghon at Bola Bola Sopas (Cellophane Noodles and Meatball Soup)
Warm-up your tummy with Cellophane noodle and meatball soup. It's delicious and filling on its own or as a side dish.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Author: Lalaine Manalo
Course: Side Dish, Soup
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4 Servings
Ingredients
- 1 tablespoon canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 6 cups water (or chicken broth)
- 4 ounces (about 2 coils) Sotanghon noodles
- salt and pepper to taste
- 2 cups napa cabbage, chopped
- 1 cup kinchay (Chinese celery), finely chopped
For the Chicken Balls
- ¼ pound ground chicken
- ¼ cup green onions, finely chopped
- ¼ cup water chestnuts, finely chopped
- 1 clove garlic, peeled and minced
- ¼ cup carrots, shredded
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
US CustomaryMetric
Instructions
Prepare the meatballs. In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Stir until well distributed.
Using a small scoop, portion meat mixture and shape into 1-inch balls. Set aside.
In a pot over medium heat, heat oil. Add shallots and garlic and cook unitl softened.
Add water and bring to a boil.
Gently drop meatballs into boiling water and cook, skimming scum that floats on top, for about 3 to 5 minutes or until meat changes color.
Lower heat and simmer for about 10 minutes or until meat is fully cooked.
Add noodles and stir to loosen. Cook for about 2 to 4 minutes or until translucent and softened.
Add napa cabbage and kinchay and continue to cook for about 2 to 3 minutes or until cabbage is tender yet crisp.
Season with salt and pepper to taste. Serve hot.
Notes
Make sure the water is boiling before adding the meatballs to keep from falling apart.
Video
Nutrition Information
Calories: 209kcal, Carbohydrates: 33g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 431mg, Potassium: 383mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1651IU, Vitamin C: 15mg, Calcium: 76mg, Iron: 2mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
Reader Interactions
Leave a Comment
Mariel says
Hi! Can I use pork instead of chicken?
Thank you!Reply
Lalaine Manalo says
Yes, you can use ground pork 🙂
Reply
jen says
no need to add eggs on the chicken balls?Reply
Lalaine says
Hello Jen
No eggs needed, just make sure the water is boiling before you add the chicken balls so they dont fall apart.
Reply
