Healthy Albondigas Recipe Filipino Style is a plant-based twist on the classic Filipino meatball dish, featuring savory plant-based meatballs and vermicelli noodles in a rich, flavorful broth. It’s an easy, hearty dish perfect for any day of the week!
Just like my Veggie Ramen, Eggplant Chickpea Stew, and Filipino Corn Soup, these recipes are healthy and comforting to the stomach.
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What is Healthy Almondigas Recipe Filipino Style?
A lighter, plant-based version of the traditional Filipino meatball soup. Instead of pork meatballs, it uses plant-based alternatives, making it lower in fat and cholesterol. The dish still features misua (thin wheat noodles) and a flavorful broth, keeping it hearty and satisfying. This healthy twist retains the comforting flavors of the original while offering a more nutritious option.
When is this usually served?
Almondigas is a classic Filipino soup traditionally enjoyed as a comforting meal during cooler weather or rainy days. While it isn’t tied to specific holidays, it’s often served at family gatherings or as a hearty everyday dish.
Health Benefits of Misua
- Energy Boost - Made from wheat, misua is a good source of carbohydrates, providing a quick and sustained energy supply.
- Low in Calories - Compared to thicker noodles or pasta, misua is relatively low in calories, making it a lighter option for soups and meals.
- Quick Digestibility - Its thin structure allows for quick cooking and easy digestion, which can be helpful for those with sensitive stomachs.
- Rich in Iron (Fortified Versions) - Some misua brands are fortified with iron, supporting red blood cell production and preventing anemia.
- Versatile and Nutrient-Enhancing - Often paired with nutrient-rich vegetables and broth, misua can be part of a wholesome, balanced meal.
Substitutions
- Shiitake Mushrooms - use button mushrooms, cremini mushrooms, portobello mushrooms, or even finely diced eggplant for a similar texture.
- Salted Black Beans - swap with cooked black beans, kidney beans, or chickpeas for a similar texture and protein.
- Panko Breadcrumbs - substitute with regular breadcrumbs, crushed crackers, or almond flour for a gluten-free option.
- Tomato Paste - use ketchup, blended fresh tomatoes, or a dash of soy sauce with a pinch of sugar for flavor depth.
- Vegetable Broth- replace with mushroom broth, miso broth, or water with a vegetable bouillon cube.
Variations
- Creamy version - Create a rich and indulgent version by stirring in coconut milk or cashew cream to the broth. For a creamy texture in the meatballs, add mashed sweet potato or butternut squash to the mixture.
- Mediterranean - Infuse Mediterranean flavors by seasoning the broth with oregano, basil, and lemon zest. Garnish the dish with fresh parsley and a drizzle of olive oil for an extra layer of flavor.
- Kid-friendly - Make the dish more appealing to kids by shaping smaller, bite-sized meatballs. Use mild seasonings and incorporate sweet vegetables like corn or diced potatoes for a naturally sweeter taste.
Storage
- Refrigerator - Store leftover Vegan Almondigas in an airtight container in the refrigerator for up to 3 days. Keep the noodles and broth separate, if possible, to prevent the noodles from becoming overly soft. Reheat on the stovetop or microwave, adding a little vegetable broth if needed.
- Freezer - Freeze the soup (without the noodles) in a freezer-safe container for up to 2 months. Cook the noodles fresh when ready to serve. Thaw the frozen soup in the refrigerator overnight before reheating.
- Freshness Check - Always check for any changes in smell, texture, or color before consuming leftovers to ensure they are safe to eat.
Ingredients
Listed below are all the ingredients you will need:
- shiitake mushrooms
- white onion
- garlic powder
- salted black beans
- panko breadcrumbs
- tomato paste
- oil
- garlic cloves
- red onion
- vegetable broth
- vegan fish sauce
- patola slices (luffa gourd)
- misua noodles
- salt
- ground black pepper
- spring onions
See the recipe card for quantities.
Instructions
Preheat oven to 375°F (190°C). Place the sliced mushrooms on a baking sheet and roast for 15 minutes.
Transfer the roasted mushrooms to a food processor. Add sliced white onion, garlic powder, black beans, panko breadcrumbs, and tomato paste. Pulse the mixture until well combined but with some small chunks of beans and mushrooms for texture. Add a splash of water if the mixture is too dry.
Scoop 1 tablespoon of the mixture and shape it into a ball. Repeat with the remaining mixture and set aside.
Heat 2 tablespoons of oil in a large pot over medium heat. Fry the vegan meatballs until browned on all sides. Remove and set aside.
In the same pot, sauté the red onion until translucent, then add the minced garlic and cook until fragrant.
Pour into the pan the savory broth and vegan fish sauce.
Bring the soup to a medium-high heat boil. Add half of the cooked vegan meatballs and the patola slices to the pot. Simmer for 5 minutes.
Stir in the misua noodles and season with salt and black pepper to taste.
Simmer for an additional minute, or until the misua noodles are fully cooked. Turn off the heat and garnish with chopped spring onions.
Serve the meatball soup hot and enjoy!
Hint: To prevent the misua noodles from becoming too soft, cook them separately and add them to the soup just before serving.
⭐ Top Tip
For extra flavor, let the bola bola meatballs sit in the broth for a few minutes after cooking to absorb the savory taste, making each bite more delicious!
FAQ
More Recipes
Into a different kind of soup? Try my oatmeal recipes:
Healthy Albondigas Recipe Filipino Style
Ingredients
For the Vegan Meatballs:
- 8 ounces shiitake or button mushrooms sliced
- ½ cup white onion sliced
- 1 teaspoon garlic powder
- 1 can (6 ounces) salted black beans rinsed and drained
- 2 tablespoons panko breadcrumbs
- 2 teaspoons tomato paste
For the Soup Base:
- 2 tablespoons oil
- 4 garlic cloves minced
- ½ cup red onion sliced
- 6 cups vegetable broth
- 1 tablespoon vegan fish sauce
For the Add-ins:
- ¼ cup patola slices luffa gourd
- 4-6 ounces misua noodles
For Seasoning and Garnish:
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped spring onions
Instructions
Prepare the Vegan Meatballs:
- Preheat the oven to 375°F (190°C). Place the sliced mushrooms on a baking sheet and roast for 15 minutes.
- Transfer the roasted mushrooms to a food processor. Add sliced white onion, garlic powder, black beans, panko breadcrumbs, and tomato paste.
- Pulse the mixture until well combined but with some small chunks of beans and mushrooms for texture. Add a splash of water if the mixture is too dry.
- Scoop 1 tablespoon of the mixture and shape it into a ball. Repeat with the remaining mixture and set aside.
Cook the Soup:
- Heat 2 tablespoons of oil in a large pot over medium heat. Fry the vegan meatballs until browned on all sides. Remove and set aside.
- In the same pot, sauté the red onion until translucent, then add the minced garlic and cook until fragrant.
- Pour in the vegetable broth and vegan fish sauce. Bring the soup to a boil.
Assemble the Soup:
- Add half of the cooked vegan meatballs and the patola slices to the pot. Simmer for 5 minutes.
- Stir in the misua noodles and season with salt and black pepper to taste.
- Simmer for an additional minute, or until the misua noodles are fully cooked.
Serve:
- Turn off the heat and garnish with chopped spring onions.
- Serve hot and enjoy!
Watch The Recipe Video!
Juanita says
Lainey, I cannot wait to try this! Thankfully I have all the ingredients! 😬
Claire M says
I like the vegan meatballs recipe, good to try on spaghetti too?
Julius says
I recently tried a similar dish that was quite oily, but this one looks much healthier, so I'm excited to give it a try.
Aira says
This Vegan Almondigas recipe is absolutely delicious! 🥣🍜 I love how it captures the comforting flavors of the traditional dish while being completely plant-based. The vegan meatballs were tender and flavorful, and the misua noodles added the perfect texture. The step-by-step instructions were easy to follow, making the cooking process smooth and enjoyable. Thank you for sharing such a creative and tasty vegan twist on a classic recipe—I’ll definitely be making this again!
Sheen says
Just by looking at the picture makes my mouth water. Will be trying this recipe soon!!
Ching says
This vegan noodle soup recipe is so timely for the rainy season here! Thank you! 🙂
Sweet says
Healthy and yummy - it's perfect!!
Dimple says
Interesting! I wanted to try this!!!
Ani says
Wow! This recipe looks amazing! Thank you for sharing, Lainey!