Craving a warm, hearty meal that will transport your taste buds straight to the Philippines? Look no further than this incredible Misua with Patola and Meatballs recipe! This soul-warming dish combines delicate misua noodles, tender patola squash, and juicy homemade meatballs in a rich, flavorful broth that will have you coming back for seconds. Whether you're a Filipino food enthusiast or simply looking to explore new culinary horizons, this recipe promises to deliver comfort, flavor, and a touch of home-cooked magic in every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 200g misua noodles
- 1 medium patola, sliced
- 250g ground pork
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 4 cups chicken broth
- 2 tablespoons cooking oil
Instructions
- Begin by preparing all the ingredients. Slice the patola into thin rounds and set aside. Mince the onion and garlic, and place them in a bowl. In another bowl, combine the ground pork, minced onion, minced garlic, egg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Form the pork mixture into small meatballs, about 1 inch in diameter. Set the meatballs aside on a plate.
- In a large pot, heat the cooking oil over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pot. Cook the meatballs until they are browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set them aside.
- In the same pot, add the chicken broth and bring it to a boil. Once boiling, carefully add the browned meatballs back into the pot. Allow the broth to simmer for about 10 minutes, allowing the flavors to meld.
- After 10 minutes, add the sliced patola to the pot. Continue to simmer for an additional 5 minutes, or until the patola is tender.
- Next, add the misua noodles to the pot. Stir gently to incorporate the noodles into the broth. Cook for an additional 3-5 minutes, or until the noodles are soft and cooked through.
- Season the soup with additional salt and pepper to taste. Stir well to ensure the seasonings are evenly distributed.
- Once everything is cooked, remove the pot from heat. Serve the misua with patola and meatballs hot in bowls, garnished with chopped green onions or herbs if desired.
Tips
- Meatball Mastery: For extra tender meatballs, mix the ground pork gently and avoid overworking the meat. This helps keep them soft and juicy.
- Noodle Know-How: Misua noodles cook quickly, so add them towards the end of cooking to prevent them from becoming mushy.
- Patola Perfection: Choose a fresh, young patola for the best texture and flavor. If unavailable, you can substitute with zucchini.
- Broth Brilliance: For an even more flavorful soup, consider using homemade chicken broth or adding a small piece of ginger while simmering.
- Seasoning Secret: Taste and adjust salt and pepper at the end of cooking to ensure the perfect balance of flavors.
- Serving Suggestion: Garnish with chopped green onions or cilantro for an extra burst of freshness and color.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 20g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
