Recipe: Sotanghon Soup
January 5, 2014
I had some margarine that was going to expire soon. Due to my goal of not wasting any food at home, I was desperate to find a recipe which I can use the leftover margarine with. It had to have exact measurement of 1/4 cup. Luckily, at the time, Magnolia website was still up and had the Sotanghon soup recipe posted.
The sotanghon soup recipe was perfectly the thing that I was looking for. I immediately went to a nearby grocery and bought the missing ingredients. Then I went straight to cooking. I have some certain fondness in soups nowadays. It must be because ramen is so popular. So even with the very hot weather in the country, I still went ahead with preparing this yummy looking sotanghon soup with meatballs. I think people call this almondigas but I’m not sure if it’s the same thing.
Nevertheless, I never thought that margarine can be an active ingredient in sotanghon soup. Enjoy!
- 1/4 cup margarine
- 1/4 cup onions, chopped
- 1/3 cup carrots, chopped
- 1/4 kilo meatballs, cooked
- 12 cups chicken stock
- 100 g sotanghon noodles
- 1/3 cup spring onions, chopped
- salt & pepper to taste
- Melt margarine in a large pot.
- When margarine is melted & hot, sauté onions and carrots.
- Add meatballs and cook for another 5 minutes.
- Add chicken stock, and let boil.
- Reduce to a simmer, and add sotanghon.
- Season with salt & pepper.
- Serve with spring onions on top.
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