Also known as Almondigas
1 8 oz Misua (flour vermicelli)
1 lb ground pork
1 small carrot, grated
1 stem celery, chopped
5 pieces garlic cloves, minced
1 medium size onion, chopped
1 large patola, sliced
1 stem green onion, sliced thin
1 tablespoon cornstarch
1/2 cup flour
1 tablespoon sesame oil
2 pieces knorr chicken cubes
salt and ground pepper to taste
Prepare the meatballs by mixing the ground pork, sesame oil, carrots, celery, garlic, onion, flour, cornstarch, salt and ground pepper.
Scoop a teaspoon and turn into a ball shape.
Repeat the same procedure with the rest of the mixture.
Using a deep pot heat 2 tablespoon cooking oil, saute garlic and onions till golden brown.
Add the meatballs, 10 cups of water and bring to a boil for at least 10 minutes in medium heat.
Once the soup starts boiling season with chicken cubes, salt and ground pepper.
Add the misua and simmer for 2 minutes.
Add the slices of patola and green onion.
Simmer for 2 more minutes then remove pot from the heat and serve.