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Meatballs and Mushroom Sopas Recipe

A twist of the traditional Filipino sopas. Neutral taste oyster mushrooms were added to replace some of the macaroni noodles for a more carb-controlled meal. While the addition of meatballs make this dish hearty and filling.


2-1/2 cups macaroni

1 large onion, chopped

43 cloves garlic minced

250g baguio beans, chopped

1 large carrot, cubed

1 large cabbage, chopped

250g oyster mushrooms, chopped

3c lowfat milk

1 can evap milk

5 cups water (or more)

Salt to taste

White pepper to taste


Put the water in a large soup pot and heat to boiling. Add the garlic, onion, and carrot and simmer for 5-7 minutes. Add the macaroni and allow to simmer over medium heat until the noodles are half cooked. Add the evaporated milk and low fat milk. Turn up heat to boiling then simmer for 5 minutes until pasta is cooked through. Add the meatballs (and meatball crumbs from the pan used to cook meatballs). Add the oyster mushrooms, baguio beans, salt and pepper. Simmer for 3-5 minutes. Add the cabbage and mix thoroughly. Turn off the heat, allowing the residual heat to cook the cabbage. Serve and enjoy!

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