Meatball Soup with Misua

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.

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.