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(cellophane) noodles
salt and pepper to taste
2 cups napa cabbage, chopped
1/4 teaspoon ground black pepper
1 cup kinchay (Chinese celery), finely chopped
For the Chicken Balls:
1/4 pound ground chicken
1/4 cup green onions, finely chopped
1/4 cup water chestnuts, finely chopped
1 clove garlic, peeled and minced
1/4 cup carrots, shredded
1 teaspoon soy sauce
1/2 teaspoon salt
SOTANGHON AT
BOLA BOLA SOPAS
(Cellophane Noodles and Meatball Soup)
Country/Culture: The Philippines
Meal Course: Side dish/ Soup
Difficulty:
Number of Servings: 6
Ceajay Palanca
CHEF'S NAME
Prep Time Cooking Time
10 min 20 min
Steps for Sotanghon at
Bola Bola Sopas
1. Prepare the meatballs. In a
bowl, combine ground
chicken, green onions, water
chestnuts, garlic, carrots, soy
sauce, salt, and pepper. Stir
until well distributed.
2. Using a small scoop, portion the meat mixture and shape it into 1-inch balls. Set aside.
3. In a pot over medium heat, heat oil. Add shallots and garlic and cook until softened.
4. Add water and bring to a boil.
5. 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.
6. Lower heat and simmer for about 10 minutes or until meat is fully cooked.
7. Add noodles and stir to loosen. Cook for about 2 to 4 minutes or until translucent and
softened.
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