Sotanghon with bola bola

Cold weather has my kids craving for something warm to eat these days.  My kids has been asking for noodle soup so this mommy decided to make Sotanghon with bola bola.  You might be asking what is Sotanghon and bola bola? Sotanghon are thin cellophane noodles made from starch. Bola bola is meat mixture made in a shape of a ball or meatball.   My kids like to roll up their sleeves to help their mommy make the bola bola for this soup.  It takes my kids and me 30 minutes to make the bola bola prior to cooking.  If you don't get the kids involved, making the bola bola should take you no more than 15 minutes.  The recipe below is from  kawaling pinoy website.  I like the recipe below because it's simple in taste and not too oily.

Ingredients

• 1 tablespoon oil
• 2 shallots, peeled and chopped
• 2 cloves garlic, peeled and minced
• 6 cups chicken stock
• 4 ounces Sotanghon (cellophane noodles)
• salt and pepper to taste
• 2 cups of napa cabbage, chopped
• 1 cup kinchay (Chinese Celery)

      For the Bola Bola

• 1/4 lb 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
• 1/4 teaspoon ground black pepper

Instructions

1.  In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt and pepper.  Mix well.
2.  If you have more than one kid, I would split the mixture in two separate bowls so the kids don't fight over how much so and so took out of the bowl.  If not you can skip this step.
3. Shape meat mixture into 1-inch balls and set aside.
4. In a pot over medium heat, heat oil.  Add shallots and garlic and cook for about 2 minutes or until it is transparent.  Add chicken stock and bring to a boil.
5. Gently drop meatballs into boiling water and cook, skimming scum that arises to the top for about 3 to 5 minutes or until the meat changes color.  Lower heat and simmer for about 10 minutes or until meat is fully cooked.  NOTE: make sure water is boiling to prevent meatballs from falling apart.
6. Add noodles and cook for about 2 to 4 minutes or until translucent and softened.
7. Season with salt and pepper to taste.  Add the cabbage and kinchay at this point and let it cook for about 2 to 3 minutes until your veggies are tender. 

Your little ones can do the following:

• Mix the meat mixture
• Shape the meat mixture in 1 inch balls