Focused recipe
Misua Soup with Meatballs
Misua and Meatball Soup is my version of albondigas. I am using thin flour noodles called misua or miswa and I also added loofah gourd, which is known as “patola” in the Philippines. This is delicious treat that you will enjoy either for lunch or dinner.
Cuisine not specified Updated 5/6/2015
Ingredients
Measured from the catalog payload.
- 1 lb ground pork
- 1 egg
- 3/4 cup bread crumb
- 1 patola peeled and sliced
- 2 ounces misua noodle
- 1 4 ounces tomato sauce
- 1 spring onion chopped
- 6 cloves garlic crushed
- 1 yellow onion minced
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 6 cups water
- 1 piece beef cube
- 6 tablespoons cooking oil
Instructions
11 cooking steps
- Make the meatballs by combining the ground pork, bread crumbs, egg, salt, and pepper in a bowl. Mix well.
- Scoop about a tablespoon of the mixture and roll it into a ball shaped figure. Do this step until all the ground pork mixture is consumed.
- Heat 4 tablespoons of cooking oil in a pan. Pan fry the meatballs in low to medium heat until the color of the outer part turns medium brown. Remove the fried meatballs and set aside.
- Meanwhile, start to prepare the soup by pouring the remaining 2 tablespoons of cooking oil in a clean cooking pot.
- Saute the onion and garlic. Once the onion becomes soft, put-in the cooked meatballs.
- Pour-in the water. Let boil.
- Add the beef broth and tomato sauce. Let boil and simmer for 10 minutes.
- Pour-in the fish sauce then add the loofah and spring onions. Stir and cook for 3 minutes.
- Put-in the misua noodles. Cook for 2 minutes (add more water if needed).
- Tranfer to a serving bowl. Serve.
- Share and enjoy!
Catalog details
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Pork No tags Public recipe Revision 1