Misua with Meatballs Recipe

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

Cooking Direction:

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.

Click to Print Recipe