Meatball Soup with Misua

Chicken stock is the foundation of many dishes, including this comforting soup.

May 2012 | By
Meatball Soup with Misua
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May 2012

Nothing beats homemade chicken stock. It's the foundation of many dishes, including this comforting soup. To save time, make a big batch, portion into small containers, and freeze. When stock is called for, you’ll be good and ready.

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ServesPrep Time 12 minutes
Cooking Time 15 minutes

For the meatballs
1/2 kilo ground pork, well-chilled
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped green onions
2 tablespoons oyster sauce
1/4 teaspoon salt
freshly ground black pepper, to taste
1/2 teaspoon sesame oil
1 egg
2 tablespoons all-purpose flour

For the broth
1 tablespoon vegetable oil
2 cloves garlic
1/2 onion, minced
5 cups homemade chicken stock
fish sauce (patis) and freshly ground black pepper, to taste
15 spears asparagus, halved lengthwise
30 grams misua noodles
15 hard-boiled quail eggs, peeled
sesame oil for drizzling
toasted garlic chips and Chinese parsley sprigs, for garnish

Make the meatballs: In a large bowl, combine all the ingredients and mix well. Form into golf-sized balls; set aside.

Make the broth: In a stockpot, heat oil and sauté garlic and onions until fragrant. Add stock and bring to a simmer. Season with fish sauce and pepper.

3  Add meatballs and cook for 10 to 15 minutes or until cooked through. Add asparagus and cook
for 2 minutes. Add misua and quail eggs, then turn off heat.

Transfer to serving bowls. Before serving, drizzle sesame oil then top with garlic chips and sprigs of Chinese parsley.


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