Filipino Misua with Meatballs

In a large bowl, combine ground pork or beef, chopped onion, minced garlic, grated carrot (if using), egg, breadcrumbs, soy sauce, oyster sauce, cornstarch, salt, and pepper.

Mix well until all ingredients are fully incorporated.

Form the mixture into small meatballs, about 1 inch in diameter.

In a skillet, heat some cooking oil over medium heat.

Fry the meatballs until they are browned on all sides. They don't need to be fully cooked at this stage as they will finish cooking in the soup.

Set the meatballs aside.

In a large pot, heat 2 tablespoons of cooking oil over medium heat.

Sauté the chopped onion, minced garlic, and julienned ginger until they are fragrant and the onion is translucent.

Pour in the chicken broth or water and bring it to a boil.

Add the fish sauce and season with salt and pepper to taste.

Gently drop the fried meatballs into the pot. Let them cook in the simmering broth for about 10 minutes.

Add the patola slices and cook for about 3-5 minutes, or until they are tender.

Add the misua noodles. These cook very quickly, so let them simmer for just 2-3 minutes or until tender.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls, making sure to include meatballs, vegetables, and noodles in each serving.

Garnish with chopped green onions and fried garlic bits.

Serve hot and enjoy!