Meatball Soup with Misua

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

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.

Meatball Soup with Misua

Myke "Tatung" Sarthou
Chicken stock is the foundation of many dishes, including this comforting soup.
Prep Time 12 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 27 minutes
Course Main Dishes, Soup
Cuisine Filipino
Servings 5

Ingredients
  

Meatball Soup with Misua

  • 1/2 kilo pork (use ground pork), well-chilled
  • 2 cloves Garlic minced
  • 2 tablespoons green onion chopped
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon Salt
  • black pepper
  • 1/2 teaspoon sesame oil
  • 1 Egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 cloves Garlic minced
  • 5 cups homemade chicken stock
  • fish sauce (patis)
  • 15 spears asparagus halved lengthwise
  • 30 Grams misua (fine rice noodles)
  • 15 quail eggs (hardboiled), peeled
  • sesame oil for drizzling
  • toasted garlic chips for garnish

Instructions
 

  • 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.
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