Miswa Noodles and Meatball Soup

As I’ve written in my ginisang carne norte (sauteed corned beef) entry, I usually prepare four to five dishes on Sundays for my daughter’s lweekday lunches. Miswa is one of her favorites and usually enjoys it on its own as a soup. The dish, however, serves well sauced over steamed rice and paired with fried fish such as my crunchy-fried petra sole recipe.

Makes 4 Servings

10-15 meatballs, around 1 oz each
2-3 oz miswa noodles
1 cup patola, sliced to rounds
1/2 onion, chopped
1 clove garlic, minced
5 cups water or broth
vegetable oil
salt and pepper

Peel and slice patola (sponge gourd).
Prepare meatballs.
Heat oil in a sauce pot. Saute onions and garlic until tender.
Add water/broth. Allow to a slow boil.
Drop meatballs. Simmer until balls are cooked through.
Add patola. Simmer for 2-3 minutes until patola slices are tender.
Add miswa noodles, separating strands.
Simmer for an additional 3-5 minutes.
Season with salt and pepper to taste.

Meatball Instructions

1 cup pork or chicken, ground
1 egg
1 tbsp green onions or chinese celery, finely chopped
1 tbsp carrots, shredded
salt and pepper

Mix all ingredients. Use a teaspoon to measure and roll into a ball.

TIPS:
1) Add shitake mushrooms, water chestnuts or chopped shrimp to meatball mixture for an interesting variety.
2) When reheating soup, add more water or broth as the miswa noodles tend to absorb the liquid.
3) Make sure broth is boiling before adding meatballs to prevent balls from falling apart.