If there’s one thing I could tell you about my life right now—not that you’re necessarily interested—it’s how late I am with just about everything. Replying to blog and Instagram comments, editing videos, blogging itself… you name it! 😓
I’ve been meaning to make this soup since two winters ago, but, well, life happens. And cookies, too! I often find myself baking cookies instead of trying new recipes. 🤷♀️🍪
But yeeeey! I have a new recipe to share – Bola-Bola with Misua Soup.
Bola-bola is the Filipino term for meatballs. Misua is a type of thin wheat noodle, has a light and airy texture that cooks quickly, making it an ideal base for this dish. The meatballs, typically made from ground beef (or your meat of choice), are seasoned with onions, garlic, and spices, then fried until tender, adding richness to the broth.
If you’re new to Filipino food or just craving something comforting, Bola-Bola with Misua Soup is a perfect choice. It’s easy to make and tastes amazing. Whether you’re cooking for family or friends, this soup is bound to be a hit and brings a bit of Filipino flavor to your table.
What makes Bola-Bola with Misua Soup special is how easy it is to make and how it turns simple ingredients into a hearty meal. I used homemade chicken broth to give it a rich, comforting flavor, but you can also use chicken cubes dissolved in water or store-bought chicken stock if that’s more convenient. While vegetables like carrots, cabbage, or green beans can be added for extra texture and nutrition, I kept it simple with just carrots and spring onions in this version.
NOTES ON BOLA-BOLA WITH MISUA SOUP:
- 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.
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Bola-Bola with Misua Soup
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:
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Combine all meatball ingredients in a bowl.
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Mix until well incorporated.
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Form the mixture into balls and set aside.
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Heat oil in a pan over medium heat.
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Fry the meatballs until browned on all sides.
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Remove the meatballs from the pan and transfer them to a strainer to drain excess oil.
For the soup:
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Sauté garlic in oil for a few minutes until fragrant.
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Add the onion and spring onions, and cook for a few minutes.
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Add the carrot slices and cook until tender.
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Pour in the chicken broth. When the broth is warm, stir it in one direction to create a swirling effect.
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Carefully add the egg and let it cook.
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Add the misua and the fried meatballs. Cook the misua for a few minutes.
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Season with ground black pepper and fish sauce. You can also add salt if necessary.
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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.
