Meatballs Soup

During rainy seasons specially when there is a typhoon. We usually cooked this soup for the very reason that it is easy to prepare. And it would only take a short amount of time to cook as well. And lets not forget that kids and alike love this very much.

Ingredients:

• 1/2 kilo ground pork
• 1/2 cup shelled, deveined, and chopped shrimp
• 1/4 cup spring onions
• 1/4 cup carrots, sliced into small cubes
• 1 medium sized onion, minced
• 3 gloves garlic, minced
• 6 cups water
• 1 chicken Knorr cubes
• 1 medium egg, slightly beaten
• 1 30 grams pack misua noodles
• 2 tbsp oyster sauce
• 2 tbsp all-purpose flour
• 2 tbsp fish sauce
• 2 tbsp cooking oil
• Salt and pepper

Cooking Procedure:

1. In a mixing bowl, combine ground pork, shrimp, spring onions, egg, oyster sauce, flour then salt & pepper. Mix until fully combined.
2. Form into golf-sized balls, then set aside.
3. In a cooking pot, heat oil then saute garlic and onion until fragrant.
4. Add water and chicken cubes then bring to a simmer.Season with fish sauce and pepper.
5. Then now add the meatballs and let it cook for 10 minutes or until the meat is cooked through.
6. Add the remaining spring onions and carrots. Season again with salt and pepper to taste.
7. Add misua noddles then turn off heat.

Tips:

• You may use chicken or shrimp stock instead of just plain water to do away the chicken cubes
• You could also add patola for additional veggies
• You could also add quail eggs the same time you put the misua noodles.

Watch video here:

Just so you know:

Misua is a very thin variety of salted Chinese noodles made from wheat flour. It originated in Fujian, China. Cooking misua usually takes less than 2 minutes in boiling water, and sometimes significantly less. Misua is cooked during important festivities, and eaten in mainland China as well in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. Misua signifies long life in Chinese culture, and as such is a traditional birthday food.