Meatballs with Patula and Misua Soup

Meatballs with Patula and Misua Soup
Meatballs with Patula and Misua Soup. Here is a delicious meatballs soup. I used pork that is finely diced instead of the ground pork that is sold at meat shops for my meatballs. This will give more chunkiness to the resultant meatballs. The meatballs are then seared or quickly stir-fried to brown the outer skin of the meatballs and sealing all the flavors inside.

Meatballs with Patula and Misua Soup Recipe

The meatballs are then slow cooked/simmered for at least 30 minutes or more, this way the meatballs are very soft that it will literary melt in your mouth. The combination of melt in your mouth meatballs, soft misua noodles and silky soft patula in one great soup dish, I recommend to everyone to give it a try. Here is how I cooked my meatballs with patula and misua soup enjoy.


For the Meatballs:

1/4 kilo pork, coarsely chopped or coarsely ground
1 small singkamas, finely diced
1 small size carrot, finely diced
1 bundle kinchay, finely chopped
2 medium size onion, finely chopped
2 tbsp. soy sauce
1 egg, beaten
1/4 cup cornstarch
salt and pepper
cooking oil

For the Soup:

2-3 medium size patula, skinned, cut into 1” crosswise
1 small size carrot, thinly sliced
1 small packet misua noodles
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle kinchay, chopped
2 eggs, beaten
1/2 cup patis, fish sauce
1 tbsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Meatballs with Patula and Misua Soup - Cooking Procedure

To make the meatballs.

I a big bowl mixed the first six meatballs ingredients. In a separate bowl, blend egg and cornstarch until smooth. Pour the egg starch mixture into the meatballs ingredient, mix and blend well. Season with salt and pepper to taste. Scoop out the size of a golf ball and roll using the palm to form into balls, arrange in a platter and keep aside. In a wok heat oil and stir-fry in batches the meatballs for 1-2 minutes or until the outer skin turn to golden brown, keep aside.

To make the soup.

In a big saucepan sauté garlic and onion until fragrant. Add in 2 liters of water and bring to a boil. Add in the meatballs, patis and sugar, simmer at medium-low heat for 30-45 minutes. Add in patula and cook for 3-5 minutes or soft and silky. Now add in misua noodles, kinchay and carrot, cook for another 2-3 minutes or until noodles are cooked. Season with salt and pepper to taste. Pour in the beaten egg in a thin stream, stirring continuously. Cook for another minute. Serve hot.

See other related noodle soup recipe:


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