This week I started feeling a little chill in the air especially in the mornings and at night. This tells me that the winter months are coming soon. Winter is not my favorite season. I think my body can never get accustomed to the cold since I grew up in the tropics. But there is one thing I look forward to during winter. That is cooking and enjoying warm and hearty soups that I grew up with. As a child, I loved soup and I still do. I recall that every time we have soup, I like my rice drowning in it. I am so glad that we have great Filipino soup dishes that can keep us warm during the winter months. We have sinigang, nilaga, and tinola as the most popular ones.
Other than these popular soup dishes, there is one soup dish that has not been given the recognition it deserves, and that is the misua bola-bola soup. It is also sometimes known as “almondigas”. Though almondigas differs in some parts of the country with the use of the type of noodles. Misua bola-bola soup uses Chinese salted wheat flour noodles, called “misua” and bola-bola (meatballs) made from ground pork and shimp. Some variations may also include chicken instead of pork and “patola” (some type of gourd).
This sumptuous recipe of Misua bola-bola is an original from Mga Luto ni Lola. This recipe truly hits home and reminded me of how this soup can be so hearty and filling. I followed the recipe to the letter (except for the vetsin and patola which are optional ingredients) and it was perfect! I normally make my own version of misua bola bola without the shrimp but this recipe got me converted! From now on, I will be adding shrimp to make the meatballs since it added more flavor to the soup. The shrimp also gave the meatballs more body and good texture to it.
I got a thumbs up on this recipe from Rolan and three other friends who got a taste of it. I will definitely cook this again especially now that winter is just around the corner.
- 1 kilo ground pork
- 250 grams medium-sized shrimps (shells removed), minced
- 2 medium-sized onions, minced
- 1/4 cup spring onion, minced
- 1 tspn iodized salt
- 1 tspn ground pepper
- a dash MSG (vetsin)
- 1/4 cup cornstarch
- 1 egg
- 1 medium-sized carrot, peeled and brunoised — very finely chopped (optional )
- Wash your hands properly. You will be using your bare hands in this procedure.
- In a large bowl, mix all the ingredients thoroughly using your hands. Make sure everything is incorporated. Set aside.
- 1 tbsp cooking oil
- 3 cloves garlic, crushed and minced
- 1 medium-sized onion, minced
- 5 cups water
- 1 chicken bouillon cube
- salt and pepper to taste
- 1 tbsp fish sauce (patis)
- 2 packs misua noodles
- 1 medium-sized loofah (patola), peeled and chopped crosswise (optional)
- 1/4 cup spring onion, chopped
- In a large sauce pan over medium heat, sauté garlic and onion in oil. Add water and bouillon cube. Bring to a boil.
- Using the meat mixture you prepared earlier, heap a tablespoon and form a small ball about one inch in diameter between the palms of your hands. Carefully drop it into the soup. Repeat with the rest of the mixture.
- Season with salt, pepper, and fish sauce. Lower the heat and simmer for about 20 minutes or until the meatballs are cooked.
- Add misua, loofah, and spring onion. Simmer for about 5 minutes more.
- Serve in a large soup bowl.
If you are looking for a hearty and filling soup that can keep you warm this winter, give this meatball soup a shot!