Misua with meatballs is a delicious, hearty soup made with pork meatballs, somen noodles, and vegetables. This dish is one of the best lutong bahay dishes I have tasted and makes an excellent soup during the winter and rainy days. It is also referred to as almondigas, as it is a “Filipino version of almondigas”. We recently made the Spanish version of this soup, and I can certainly tell the difference. The Spanish almondigas is a rich bodied, fully spiced, tomato soup, whereas the Filipino version has a clear broth and uses somen noodles in the soup. This makes the dish to be really very Asian. These soups are both delicious in different ways.
Like any other meatball, you can replace the pork with beef. You can likewise and add other ingredients to the soup such as shrimp, celery, and patola. But it is perfect without it. In this recipe, we fry the meatballs first before adding them to the soup. You can leave this step out, but it helps maintain the shape of the meatballs when dropping them into the soup. It gives color to the dish, as well. Give your family a special soup. I’m sure they will enjoy our Misua with meatballs.
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[btn color=”orange” target=””]Ingredients:[/btn]
For meatballs:
- 1/2 kilo ground pork
- 1/4 cup carrot minced
- 1 small onion minced
- 1 tbsp soy sauce
- 1/2 tsp garlic powder or minced
- pepper
- 1 raw egg
- cooking oil
For soup:
- 3 cups chicken stock or water
- 1 small onion, chopped
- 3 cloves garlic, minced
- 50 g misua (somen noodles)
- fish sauce to taste
- pepper to taste
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- Servings: 4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, combine the meatball ingredients. Adjust the seasoning according to taste. Set aside.
- Add cooking oil in a preheated pan. Pan fry meatballs, in batches, until all sides are light brown – approximately 3-4 minutes. Set aside on a plate with a paper towel liner.
- Add fresh cooking oil in a preheated pan. Saute onion and garlic until soft and fragrant.
- Pour in chicken stock and bring to a boil.
- After a boil, carefully drop the meatballs. Season with fish sauce and pepper. Cover and simmer over medium low heat for at least 20 minutes.
- After 20 minutes, add the misua noodles. Soak and allow to cook over medium heat for at least 3-5 minutes or until the misua is soft.
- Serve hot and enjoy!
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