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Nov 12, 2012
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Meatball Soup with Misua

By: Myke "Tatung" Sarthou


Meatball Soup with Misua

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.

RELATED: Miswa Soup with Patola and Other Toppings, recipes with meatballs

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.

 

Photography by Aldwin Aspillera | Styling by Rachelle Santos | Food Preparation by Myke "Tatung" Sarthou of Tatung's Garden Café




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