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Bola-Bola with Misua Soup

Bola-bola with misua soup is a comforting Filipino dish featuring savory meatballs and delicate wheat noodles in a flavorful, broth-based soup noodles
Author Jhuls @ The Not So Creative Cook

Ingredients

For the meatballs:

  • 500 g ground beef
  • ½ cup grated carrots
  • ½ cup sliced spring onions
  • 12 cloves garlic finely chopped
  • 1 onion chopped
  • 1 tbsp oyster sauce
  • 5-6 tbsp cornstarch see notes
  • 1 egg

For the soup:

  • 4 cloves garlic chopped
  • 1 onion chopped
  • 1/4 cup spring onions with white part
  • ½ cup carrots julienned
  • 4 cups chicken broth see notes
  • 1-2 tbsp fish sauce
  • ¼ tsp ground black pepper
  • 1 egg
  • 80 g misua
  • Sliced spring onions

Instructions

For the meatballs:

  1. Combine all meatball ingredients in a bowl.
  2. Mix until well incorporated.

  3. Form the mixture into balls and set aside.

  4. Heat oil in a pan over medium heat.

  5. Fry the meatballs until browned on all sides.

  6. Remove the meatballs from the pan and transfer them to a strainer to drain excess oil.

For the soup:

  1. Sauté garlic in oil for a few minutes until fragrant.

  2. Add the onion and spring onions, and cook for a few minutes.

  3. Add the carrot slices and cook until tender.

  4. Pour in the chicken broth. When the broth is warm, stir it in one direction to create a swirling effect.

  5. Carefully add the egg and let it cook.

  6. Add the misua and the fried meatballs. Cook the misua for a few minutes.

  7. Season with ground black pepper and fish sauce. You can also add salt if necessary.

  8. Stir in the sliced spring onions just before serving.

Recipe Notes

  • Cornstarch: I started with 5 tablespoons, but the mixture wasn’t firm enough to form into meatballs, so I added an additional 1 tablespoon.
  • Chicken broth: I used homemade chicken broth, but you can also use chicken cubes (about one or two) dissolved in water. You can also add more chicken broth if desired.