Filipinos adore soupy dishes specially during rainy season. For breakfast or even lunches noodle soup still remains a favorite. Eaten with hot rice or pandesal, nothing beats its goodness!
half a kilo of fresh lomi noodles (or any noodle pasta dry or fresh)
1 liter of water
some rock salt
1 shallots sliced
2 cloves garlic
1 cube of beef bouillon (dissolved in one liter of water)
one cup of shredded cabbage, pechay baguio or any kinds of vegetables
half a kilo of ground meat
2 tablespoons of flour
1 onion chopped
Start by making your meatballs. In a bowl, put your ground meat. Add the chopped onion , egg and flour. Mix well. Add salt and pepper. Make some balls using the palm of your hands. Put it in the fridge for about thirty minutes. You should cover it to avoid getting the odor of the fridge. In a deep casserole, pour one liter of water, add some rock salt and let it boil. As soon as it boils, add the lomi noodles. Cook them as if you are cooking spaghetti pasta noodles. Strain them as soon their are cook. In another casserole let the beef bouillon reach its boiling point, then add your meat balls. Be sure to put them delicately. As soon as they changed color its already cook. Put your lomi in your serving bowl. Garnish it with sliced onion and chopped vegetables. Put the meat balls and pour in your boiling beef soup. The hotness of the liquid will cook your onion and vegetables. You can also top it with fried garlic.