Misua with Meatballs Recipe

Also known as Almondigas Ingredients:
1 8 oz Misua (rice vermicelli)
1 lb ground pork
1 small carrot, grated
1 stem celery, chopped
5 pieces garlic cloves, minced
1 medium size onion, chopped
1 large patola, sliced
1 stem green onion, sliced thin
1 tablespoon cornstarch
1/2 cup flour
1 tablespoon sesame oil
2 pieces knorr chicken cubes
salt and ground pepper to taste
Cooking Direction:
Prepare the meatballs by mixing the ground pork, sesame oil, carrots, celery, garlic, onion, flour, cornstarch, salt and ground pepper. Scoop a teaspoon and turn into a ball shape. Repeat the same procedure with the rest of the mixture. Using a deep pot heat 2 tablespoon cooking oil, saute garlic and onions till golden brown. Add the meatballs, 10 cups of water and bring to a boil for at least 10 minutes in medium heat. Once the soup starts boiling season with chicken cubes, salt and ground pepper. Add the misua and simmer for 2 minutes. Add the slices of patola and green onion. Simmer for 2 more minutes then remove pot from the heat and serve.

8 comments:

Lee said...

Baw namit ini sya subong tig-lamig na panahon! muztah Cecil?

Cez said...

Hi Lee, yes manamit gid ning Misua anytime any season.
Doing just fine Lee, how about you? Any upcoming vacation? Ako ya wala gid.

Lee said...

This year, 3x nako nakapuli Cecil. First sang Jan 2010 (vacation), June 2010 (papa sick in the hospital) then July 2010 (attended funeral of papa). Kapoy gid sagad byahe!

Cecilia said...

Lee ahay ah ka sad, amo gid na basta layo kita sa aton mga love ones. Condolence again my friend.

chiqui said...

maluto ko ni bala bwas

Cecilia said...

Chiq, namit my patola. bisan ginaling nalang nga baboy okey na or chicken.

sarah said...

my version naman partnered with fried meatballs - http://cookthisrecipe.blogspot.com/2011/07/recipe-misua-soup-with-fried-meatballs.html More power to your blog!

Charley29 said...

i love this recipe. thanks for sharing!

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An Ilongga living in the US of A who loves to share her cooking and photography talent. Not a professional but a trying hard amateur cook and photographer. All of this for the love of food.