Misua with patola and meatballs soup has everything going on – juicy meatballs, vegetables, and misua noodles that will warm you on chilly rainy days!
Pro tip: To save time, you can use store-bought meatballs if you like. (Hmm… Ikea?? ā¤ļø?)
To make the meatballs, combine the ground pork, white pepper, salt, egg, chopped garlic, and shallots in a bowl. Using a spatula, mix the ingredients until everything is incorporated and evenly distributed throughout.
Take 1 tablespoon from the mixture and roll between your clean palms to form into a ball. You may need to lightly oil your hands as you are rolling to avoid the meat from sticking to them.
Place the meatballs in a tray and set aside in the refrigerator until ready for use.
Heat 2 tablespoons of oil in a medium pan and fry meatballs until brown on all sides and cooked through. You may also brown them in the oven at 375ā for about 15-18 minutes. Set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the minced shallot to the hot pan and stir until coated with oil and cook until translucent enough, about 2-3 minutes. Stir in the minced garlic and saute until golden, about 1 minute. Add the cooked meatballs, water or broth, soy sauce and fish sauce.
Bring the liquid to a boil, then lower to maintain a simmer for 5 minutes.
Add patola and simmer for about 5 minutes or until vegetable is almost cooked.
Add noodles and continue to simmer for 3 minutes or until noodles are cooked. Season with salt and pepper.
And there you go, misua with patola and meatballs soup. Enjoy!
Misua with Patola and Meatballs soup
Ingredients
- MeatballĀ
- 1 pound ground pork 500 gramsĀ
- 1/4 teaspoon white pepperĀ
- 1/2 teaspoon saltĀ
- 1 large eggĀ
- 1 teaspoon garlic finely choppedĀ
- 1 small shallot finely choppedĀ
- 1/4 cup bread crumbsĀ
- Ā
- SoupĀ
- 1 large Patola Luffa, sliced 1/4-inch thicknessĀ
- 60 g MisuaĀ Chinese vermicelli noodleĀ
- Cooked meatballs from 1 pound ground porkĀ
- 3 cloves garlic mincedĀ
- 1 medium onion shallot, mincedĀ
- 3 tablespoons oil dividedĀ
- 2 tablespoons soy sauceĀ
- 1 tablespoon fish sauceĀ
- 3 cups broth or water
Instructions
- To make the meatballs, combine the ground pork, white pepper, salt, egg, chopped garlic and shallot in a bowl. Using a spatula or your hands, mix the ingredients until everything is incorporated and evenly distributed throughout the meat.Ā Ā
- Take 1 tablespoon from the mixture and roll between your palms to form into a ball. You may need to lightly oil your hands as you are rolling to avoid the meat from sticking.Ā
- Place the meatballs in a tray and set aside in the refrigerator until ready for use.Ā
- Heat 2 tablespoon of oil in a medium pan and fry meatballs until brown on all sides and cooked through. You may also brown them in the oven at 375F for about 15-18 minutes. Set aside.Ā Ā
- In the same pan, add the remaining 1 tablespoon of oil. Add the minced shallot to the hot pan and stir until coated with oil and cook until translucent enough, about 2-3 minutes. Stir in the minced garlic and saute until golden, about 1 minute.Ā
- Add the cooked meatballs, water or broth, soy sauce and fish sauce. Bring the liquid to a boil, then lower to maintain a simmer for 5 minutes.Ā
- Add patola and simmer until vegetable is almost cooked but still tender, about 5 minutes. Add noodles and continue to simmer for 3 minutes or until noodles are cooked through. Season with salt and pepper.Ā
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